Mediterranean Chicken Samosas With Apple Cumin Chutney

Serves: 5

Eda Schinner

1 January 1970

Based on User reviews:

50

Spice

44

Sweetness

48

Sourness

39

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1

White Onion (diced)

1

Green Apple (peeled and cored)

1 tbsp

Gari (chopped)

1 tbsp

Brown Sugar

1 tbsp

Ground Cumin

1

Salt

1

Black Pepper

1

Plain Yogurt

1

Vegetable Oil

450 g

Chicken Thigh (ground)

3 tbsp

Garlic Puree (about 2 cloves)

1 tsp

Chili Flakes

1 cup

Asiago Cheese (grated)

16

Spring Roll Wrappers (to 20)

1

Egg (beaten)

Directions:

1

Watch how to make this recipe

2

For the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes

3

Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes

4

Add the gari, sugar, cumin, and salt and pepper to taste

5

Once completely softened, it only takes a couple minutes, puree everything in a food processor

6

Set aside to cool

7

Once the mixture is cooled, add equal parts yogurt and puree again

8

The chutney can be refrigerated for up to 4 days

9

For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes

10

The chicken will render liquid as will the onions

11

Once browned and fully cooked through, season with salt and pepper

12

Set aside to cool

13

Then, add the Asiago and sage

14

Set aside

15

Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips

16

Using a pastry brush, place egg wash on the top half of the strip

17

Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash)

18

Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita

19

Apply egg wash if needed to seal the edges once you are done folding the wrapper

20

Heat a deep pot with oil to 350 degrees F

21

Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes

22

Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet

23

Serve the apple cumin chutney on the side with the samosas