Chicken Cigar Wraps with Paprika Sauce
Description
Delicious, flavorful chicken mix is wrapped up in phyllo dough, baked and served with a creamy, spicy sauce. Serve hot as an appetizer or main course.
Ingredients
•
1 pound ground chicken
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2 shallots, chopped
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2 teaspoons Marsala wine
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1 tablespoon paprika
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4 teaspoons ground cumin
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1 teaspoon garlic powder
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2 teaspoons red pepper flakes
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1 (16 ounce) package frozen phyllo dough, thawed
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2 tablespoons finely chopped fresh parsley
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1/2 cup butter, melted
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1/4 cup chicken broth
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1/4 cup heavy cream
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3/4 cup sour cream
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2 tablespoons paprika
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3
Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4
Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5
While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.