Chicken phyllo cigars
|1 tsp||chicken spice|
|1 tsp||lemon pepper|
|1 tsp||black pepper — crushed|
|1 tsp||green masala|
|1 tsp||red masala|
|1 tsp||ground cumin|
|2 tbsp||fresh lemon juice|
|750 g||chicken breast fillet — cubed|
|1/2 cup||red peppers — cubed|
|1/2 cup||yellow peppers — cubed|
|1/2 tsp||green peppers — cubed|
|3||carrots — grated|
|3 tbsp||olive oil|
|1 tsp||vegetable spice|
|2||packet 2 minute noodles|
|1/3 cup||fresh coriander — chopped|
|packet phyllo pastry|
Mix all the spices together and then combine with the chicken, mix to coat.
Cook chicken with a little bit of olive oil until tender, set aside.
Stir fry the vegetables until they just start to soften.
Add them to the chicken, set aside.
Boil the 2min noodles according to packet instructions, drain and add to the chicken mixture
Allow to cool completely and the add fresh coriander and mayonnaise. Mix well to combine.
Cut the phyllo pastry sheets vertically into 3.
Keep between a damp cloth so the phyllo does not dry out.
Using 1 sheet at a time, place it horizontally on a board. Lightly brush with melted ghee.
Fold both sides to the center.
Place a teaspoon full of filling in the center at the bottom of the phyllo, fold sides over the filling, lightly brush with ghee and roll up.
Brush tops with a small amount of ghee and sprinkle with dried parsley.
Bake 180C until golden and crispy.
Reprinted with permission from Aaisha Ebrahim from Food Fantisserie, follow along on Instagram for more.