Natural Chicken Samboussas, Spicy Mango Drizzle

Natural Chicken Samboussas, Spicy Mango Drizzle - Recipe Finder

Natural Chicken Samboussas, Spicy Mango Drizzle

Info

Course:
Appetizer, Hors D'oeuvre, Side Dish, Tapas/Small Plates
Total Time:
Under 1 Hour
Skill Level:
Challenging
Cost:
Moderate

Chef Roblé & Co., Season 1, Episode 4

Ingredients

Rice:

1 cup long grain rice- rinsed and allowed to drain
1 1/2 cup chicken stock
1 cup onions- chopped
1 tablespoon garlic cloves- minced
1 tablespoon ginger- minced
1/4 cup golden raisins- rough chopped
1 1/2 tablespoon curry powder
1 tablespoon vegetable oil
Salt and pepper

Chicken:

1 pound ground chicken
1 tablespoon vegetable oil
1 cup onions- chopped
1 tablespoon garlic- minced
1 tablespoon curry powder
1 1/2 tablespoon cilantro- rough chopped
1 Pack egg roll wrappers- cut into four equal square
Salt and pepper
-Vegetable oil for deep frying

Mango Drizzle:

1 each- 10 ounces jar mango chutney
2 tablespoons soy sauce
1 tablespoon (or to taste) Asian style hot sauce

Directions

1. In a medium sauce pot, heat the oil on medium heat and add the onions, ginger and garlic. Cook until the onions become translucent, about four minutes. Add in your curry powder and cook for one minute. Add in your rice and chicken stock and turn the heat up to high, add a sprinkling of salt and pepper. When the stock starts to boil, cover the pot, turn the flame to its lowest setting and cook for 15 minutes or until the rice is tender. When the rice is cooked, transfer into a large mixing bowl and mix in your raisins.

2. In a medium sauté pan, heat the oil on medium heat and add your onions and garlic. Again cook until the onions are translucent and then add the curry powder and cook for one minute. Turn the heat up to high and add in your ground chicken. Add a sprinkling of salt and pepper. Stir constantly, making sure to break up large chunks until the chicken is cooked all the way through, about 5-7 minute.

3. Scoop the chicken out of the pan with a slotted spoon, allowing the excess liquid to drain away and add the chicken to the rice. Add in your chopped cilantro, mix together and allow to cool.

4. While your rice and chicken are cooling, blend the mango chutney in a food processor with the soy sauce until smooth. Once smooth, blend in the hot sauce. Taste the sauce, if you like it spicier, feel free to add more hot sauce.

5. To assemble your sambusas, have ready a small dish of water, take one square and place on a clean cutting board or work surface in a diamond shape. With your finger, wet the bottom right side of the diamond from corner to corner. Fold the wet right corner over the left corner, forming a cone. Press down to seal. Now you have a pocket cone. Add your rice and chicken mixture with a small spoon, making sure not to over fill. Again, with your finger, wet edges of the triangular flap and fold over to seal. Continue this process until you have used up all of your filling.

6. Add vegetable oil into a large pot, no more than 2/3 of the way up and heat to 350F. Fry in small batches, about four or five at a time until golden brown. Serve with mango drizzle.

Notes

I like to make sambusas when I have people over; they are always a fan favorite. They can all be assembled before your party and fried when guest arrive, just make sure that you cover them with a damp towel to avoid the wrapper from drying out and cracking.