Lebanese chicken samosa recipe using parsley, pine nuts, pomegranate molasses and spices like allspice, cinnamon and cardamom!
Prep Time40 minutesmins
Cook Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Appetizer
Cuisine: lebanese, middle eastern
Servings: 25samosas
Author: Famidha Ashraf
INGREDIENTS
For the Chicken Mixture
450gramsboneless chicken chopped into bite-size
2medium-sized red onionschopped
5garlic cloveschopped
5green chillieschopped
1teaspoonallspice powder
1teaspooncinnamon powder
½teaspoongreen cardamom
½teaspoonblack pepper powder
¼teaspoonturmeric powder
Salt to taste
For the filling
2tablespoonolive oil
2tablespoonpine nuts
1tablespoonpomegranate molasses
fresh parsleychopped finely
For the Samosas
Samosa sheets
2tablespoonall-purpose flourmixed with 3 tablespoon water
Oil to deep fry
INSTRUCTIONS
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.