Lebanese or Arabic chicken samosa recipe with ingredients like parsley, pine nuts and pomegranate molasses and spices like allspice, cinnamon and cardamom can make a delicious flavour profile.
A ramadan tradition that never fades.
- Meat: I used boneless chicken breast and ground it myself using a grinder. You may use minced chicken.
- Veggies: You will need onions, garlic cloves, green chillies and parsely leaves
- Ground spices: allspice, cinnamon, cardamom, pepper and turmeric
- Oil: olive oil
- pine nuts: If you can't source pine nuts, you may use any other chopped nuts like slivered almonds or walnuts but the flavours are different.
- pomegranate molasses: If you can't find this in your place, use some tamarind paste and sugar.
- samosa sheets: I always use the frozen switz samosa sheets.
- flour: a little to make a paste to seal the samosas
- frying oil: I use sunflower oil for my deep fryng activities.
This Arabic chicken samosa recipe uses a method that results in juicy samosas. We couldn't stop raving about it. This is less time-consuming as we don't have to cook the chicken and shred it and then go it back into the pan etc. For this method, we use raw chicken breast and process them along with other ingredients as we do for kebabs and koftas. You may use minced chicken and continue with the same process. And then cook them - this way the chicken holds moisture making it juicier samosa filling.
How do you make a samosa triangle?
Watch my video to get an idea of how to make a samosa triangle.
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 the 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, 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 the 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.
Want to bake samosas? Check out my article on how to bake samosas!
Lebanese Chicken Samosas
For the Chicken Mixture
- 450 grams boneless chicken chopped into bite-size
- 2 medium-sized red onions chopped
- 5 garlic cloves chopped
- 5 green chillies chopped
- 1 teaspoon allspice powder
- 1 teaspoon cinnamon powder
- ½ teaspoon green cardamom
- ½ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- Salt to taste
For the filling
- 2 tablespoon olive oil
- 2 tablespoon pine nuts
- 1 tablespoon pomegranate molasses
- fresh parsley chopped finely
For the Samosas
- Samosa sheets
- 2 tablespoon all-purpose flour mixed with 3 tablespoon water
- Oil to deep fry
- 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.
- Heat the olive oil in a wide shallow pan
- Fry the pine nuts until light brown, remove and keep aside
- Add the ground chicken mixture to 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.
- Cook until almost all excess liquid is evaporated
- Add the pomegranate molasses and mix well
- Switch off and add the fried pine nuts and fresh parsley
- Let it cool to room temperature before you can use it in stuffing samosas, rolls, sandwiches, wraps etc.