Description
A delicious combination of spiced chicken wrapped in crispy pastry.
Ingredients
Scale
- 1 pound chicken, cooked and shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 8 sheets of phyllo pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in shredded chicken, cinnamon, cumin, paprika, parsley, salt, and pepper.
- Remove from heat and let cool slightly.
- Lay one sheet of phyllo pastry on a clean surface and brush with beaten egg.
- Add a portion of the chicken mixture at one end of the pastry.
- Roll the pastry tightly to form a cigar shape.
- Place on a baking sheet and brush with more egg.
- Bake for 20-25 minutes or until golden brown.
Notes
- Serve with a side of yogurt or salad.
- Can be frozen before baking for later use.
Nutrition
- Serving Size: 1 cigar
- Calories: 200
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Chicken Pastilla Cigars, Moroccan appetizer, phyllo pastry