Chicken and Onion Cigars

Name: Chicken and Onion Cigars
Ingredients: 2 large onions, sliced (about 1 pound); 3 tablespoons sunflower oil; 1/3 cup blanched almonds; 1/2 teaspoon ground ginger; 1 1/2 teaspoons ground cinnamon; 10 ounces boneless, skinless chicken thighs; Salt and black pepper; 1/2 cup chopped cilantro; 7 large sheets of fillo (about 7 ounces); About 3/4 stick (6 tablespoons) butter, melted; 1 egg yolk; To decorate: confectioners’ sugar and cinnamon

December 9, 2011

Ingredients

2 large onions, sliced (about 1 pound)

3 tablespoons sunflower oil

1/3 cup blanched almonds

1/2 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

10 ounces boneless, skinless chicken thighs

Salt and black pepper

1/2 cup chopped cilantro

7 large sheets of fillo (about 7 ounces)

About 3/4 stick (6 tablespoons) butter, melted

1 egg yolk

To decorate: confectioners’ sugar and cinnamon

Preparation

The rolls are delicious if made with the chicken and onion filling on page 66. Prepare in the same way as the meat cigars above and bake for 30 minutes in an oven preheated to 350°F. Dust with confectioners’ sugar and then with cinnamon.

Arabesque

TagsPastries Savory Pie and Tart Moroccan North African African Onion Root Vegetable Vegetable Almond Nut Chicken Thigh Chicken Poultry Phyllo Dough Starter Dinner Easy Baking Cookbooks

Recipe notes

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