Lebanese flavour Inspired Chicken Samosas

Ramadan Kareem! Already going into Day 4 of Ramadan and like constantly it will likely be over in a blink. May Allah take delivery of all our duas and help us get better in our worship each day. Ameen.

I am inside the technique of documenting some of the successful recipes that are residing on my Instagram Highlights and this Lebanese flavour Inspired Chicken Samosas merits to be here too. But perhaps with higher photos within the destiny InshaAllah!

There is something approximately Lebanese meals and me, I do not know what however I am attracted to their food greater than my personal cultural cuisine. Ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom could make a scrumptious flavour profile. I included these into a chicken filling and used it to make samosas!

I would have cherished to expose how I wrap the samosas however I am not prepared with tripods. InshaAllah will attempt to get F to take a video while I wrap some samosas for this Ramadan. :-)

Lebanese flavour Inspired Chicken Samosas

How to fold a samosa sheet or leaves?

Lebanese Flavour Inspired Chicken Samosas

INGREDIENTS

Marinate for 20  minutes:

450gms boneless chicken breasts/thighs

Salt to taste

1 tablespoon whey from your yoghurt bucket (elective)

Fry Pine nuts:

2 tablespoon olive oil

2 tablespoon pine nuts

Make the chicken filling:

half of tablespoon olive oil

2 medium-sized pink onions, finely diced

five garlic cloves, minced

2 to three green chillies, chopped finely

1 teaspoon allspice

1 teaspoon cinnamon

1/2 teaspoon cardamom

1 tablespoon pomegranate molasses

salt to flavor

sparkling parsley, chopped finely

fried pine nuts

METHOD

  1. Marinate the chicken as instructed
  2. Heat the olive oil in a wide shallow pan
  3. Fry the pine nuts until light brown, remove and keep aside
  4. Add the marinated chicken in the same pan, cover and cook until done
  5. Transfer the cooked chicken into a processor or grinder when cooled
  6. Shred or pulse the cooked chicken into bits
  7. Heat more olive oil in the same pan
  8. Add the chopped onions, garlic, green chillies and saute until wilted
  9. Add the shredded chicken along with the spice powders and mix thoroughly
  10. Add pomegranate molasses and mix well
  11. Test and adjust the spices and salt
  12. Switch off and add the fried pine nuts and parsley
  13. Let it cool to room temperature and use it in stuffing samosas, rolls, sandwiches, wraps etc.

For these samosas, I used Switz samosa sheets. Fill, wrap and freeze flat on a tray till frozen. Remove and stack in a freezer-pleasant box. This is to save you it from sticking together and making it hard to dispose of whilst you want to fry.

To fry frozen samosas, please do now not thaw. Get your oil hot enough to fry on a medium flame. You can check the oil with a small piece of samosa or any dough you've got. If it sizzles up and stays afloat, then the oil is prepared. Drop frozen samosas from freezer to hot oil and fry until golden turning aspects often.

I had made this batch at some point of my previous few weeks in Yanbu in December. I had taken the entire plate out to the terrace to trap some daylight photographs.

Hope you try this and proportion your comments like usually!

Happy Fasting!

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