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Lebanese flavour Inspired Chicken Samosas

There is something about Lebanese food and me, I don't know what but I am drawn to their food more than my own cultural cuisine. Ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom can make a delicious flavour profile. I incorporated these into a chicken filling and used it to make samosas! 

Lebanese flavour Inspired Chicken Samosas

Update: Ramadan 2020, I made a batch of this recipe but changed the method completely resulting in juicier chicken samosas that we couldn't stop raving about.  The flavours are same but the texture is different so updated the recipe to reflect my latest method. This is less time-consuming as we don't have to cook the chicken and shred and then go back into the pan etc. For the new method, we use raw chicken breast and process them along with other ingredients like we do for kebabs and koftas. And then cook them - this way the chicken holds moisture making it juicier samosa filling. Don't misunderstand that juicier means there is liquid in the filling! - We still cook until no visible liquid lingers around. 

Lebanese flavour Inspired Chicken Samosas

How do you make a samosa triangle?

Watch my video to get an idea on how to make a samosa triangle. 


Lebanese flavour Inspired Chicken Samosas

Lebanese Flavour Inspired Chicken Samosas

INGREDIENTS

For the Chicken Mixture:
450gms boneless chicken breasts chopped into bite-size
2 medium-sized red onions, chopped
5 garlic cloves, chopped
5 green chillies, chopped 
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
Salt to taste

For the filling:
2 tablespoon olive oil
2 tablespoon pine nuts
Prepped ground chicken mixture
1 tablespoon pomegranate molasses
fresh parsley, chopped finely
fried pine nuts

For the Samosas:
Samosa sheets
flour paste (1 tbsp flour + 1 to 2 tbsp water)
Oil to fry

METHOD

  1. Add all the ingredients listed under "For the chicken mixture" into a food processor or mixie and grind until it becomes one mass. Approx 3 to 4 pulses and 2 to 3 grinds. 
  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 ground chicken mixture in the same pan and cook on medium to high flame until chicken is cooked through. Make sure to break down the lump with the ladle as it cooks. 
  5. Cook until almost all excess liquid is evaporated 
  6. Add the pomegranate molasses and mix well 
  7. Switch off and add the fried pine nuts and fresh parsley 
  8. Let it cool to room temperature before you can use it in stuffing samosas, rolls, sandwiches, wraps etc. 

How to freeze samosas?

For these samosas, I used Switz samosa sheets. Fill, wrap and freeze flat in a tray until fully frozen. Remove and stack in a freezer-friendly box or bag. Store in freezer for not more than 2 months. I noticed the flavour is compromised after that time. 

How to fry frozen samosas?

To fry frozen samosas, please do not thaw. Get your oil hot enough to fry on a medium flame. You can test the oil with a small piece of samosa or any dough you have. If it sizzles up and stays afloat w, then the oil is ready. But if it sizzles up and becomes brown too quickly, then the oil is too hot so you need to reduce the flame to bring down the temperature. Drop a few frozen samosas from freezer to hot oil and fry until golden turning sides often maintaining the flame at medium flame. Fry only 2 to 3 samosas at a time to maintain the oil temperature. 

Lebanese flavour Inspired Chicken Samosas

Hope you try this and share your feedback like always! 

Happy Fasting! 

TRIED THIS RECIPE? 

I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchai so that I can see your creations!

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