Alastair Hendy's Spicy Chicken Cigars

Name: Alastair Hendy's Spicy Chicken Cigars
Yield: 6
Cuisine: International
Ingredients: Olive oil; 2 small red onions peeled and finely chopped; 3cm piece root ginger finely chopped; 500g skinless chicken breast fillet cut into 2cm pieces; 1 tsp ground cinnamon; 1 tsp ground cumin; Salt and black pepper; 2 tbsp fresh chopped coriander; 8 sheets filo pastry

Over a year ago 2,081 views

Serves: 6

Side Dish

Ingredients

Olive oil
2 small red onions peeled and finely chopped
3cm piece root ginger finely chopped
500g skinless chicken breast fillet cut into 2cm pieces
1 tsp ground cinnamon
1 tsp ground cumin
Salt and black pepper
2 tbsp fresh chopped coriander
8 sheets filo pastry

Accompaniment

Method

1
Preheat the oven to 190C/170C fan/375F/gas 5. Heat 2 tbsp olive oil in a frying pan over a medium heat, add the onions and cook until softened and melting, about 10 minutes.

Add the ginger and chicken and fry until the chicken is lightly browned. Stir in the cinnamon and cumin and season with salt and pepper. Remove from the heat and stir in the coriander. Allow to cool.

Open out a sheet of filo. Brush lightly with oil and fold in half widthwise. Pile an eighth of the chicken mixture along the folded edge, leaving a 3cm border at each side.

Fold in the sides and roll up to make a ‘cigar’. Repeat with the remaining filo pastry and filling. (Tip: you can assemble the cigars ahead to this point and freeze them uncooked. Defrost before baking.)

Place the cigars on a baking sheet lined with baking paper and put in the oven for 25 minutes until lightly golden. Serve warm or cold, with salad wraps.