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Mini Chicken Cigars With Sweet and Sour Dipping Sauce

The first time I tasted these, I was at a bustling food fair in Marrakech. The air was thick with the scent of spices, and stall after stall showcased a kaleidoscope of culinary delights. But tucked away in a corner, an unassuming vendor was serving these crispy, golden-brown rolls. One bite, and I was transported. The savory chicken filling, the flaky phyllo, and that incredible sweet and sour sauce—it was a symphony of flavors and textures that I’ve been chasing ever since. Now, I recreate that magic in my own kitchen, and I’m thrilled to share it with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 16
Yield: 32 mini cigars
Dietary Type: Varies (see Variations)

Ingredients

For the Chicken Cigars:

1 ½ lbs ground chicken
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons poultry seasoning
2 teaspoons chili powder
2 teaspoons grill seasoning (recommended Montreal Seasoning by McCormick)
2 tablespoons chopped fresh parsley leaves (a handful)
8 sheets phyllo dough
½ cup butter, melted

For the Sweet and Sour Dipping Sauce:

2 tablespoons sweet plum sauce or 2 tablespoons Chinese duck sauce
2 tablespoons rice vinegar
¼ cup light oil (such as peanut, canola, or vegetable oil)
Kosher salt, to taste
Fresh ground black pepper, to taste
½ cup finely diced mango (optional)
1 scallion, green tops only, thinly sliced on the bias

Equipment Needed

Large mixing bowl
Food processor (optional, but recommended)
Nonstick cookie sheet
Pastry brush
Small bowl for dipping sauce
Whisk

Instructions

Preheat your oven to 425°F (220°C). Make sure your oven rack is positioned in the middle of the oven for even baking.
In a large bowl, combine the ground chicken, cumin, paprika, poultry seasoning, chili powder, grill seasoning, and parsley. Mix well with your hands or a spatula until all the spices are evenly distributed throughout the chicken.
Chef’s Note: For a finer texture and quicker mixing, you can use a food processor. First, chop the parsley in the processor, then add the ground chicken and spices. Pulse until the mixture is well combined but not overly processed.
Take out one sheet of phyllo dough. Place the phyllo sheet on a nonstick cookie sheet. Brush the entire surface lightly with some of the melted butter.
Repeat this process three more times, layering each sheet of phyllo dough over the last buttered sheet, creating a total of four layers. Be sure to brush each layer with melted butter to ensure crispiness.
Using a sharp knife or pizza cutter, carefully cut the layered phyllo dough into 16 equal rectangles (4 x 4).
Take a heaping tablespoon of the chicken filling and place it on one end of each of the phyllo rectangles.
Roll up each rectangle tightly, starting from the end with the filling, to form mini “cigars”.
Once all the cigars are rolled, cut each cigar in half, creating 32 mini cigars.
Arrange the mini cigars on the nonstick cookie sheet, slightly overlapping each other on the bottom. This helps them adhere together during baking.
Gently press down on the cigars after placing them on the cookie sheet to help them stay together.
Brush the tops of each cigar generously with the remaining melted butter. This will give them a beautiful golden-brown color.
Bake in the preheated oven for 10 to 12 minutes, or until the phyllo dough is golden brown and the chicken filling is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
While the cigars are baking, prepare the sweet and sour dipping sauce. In a small bowl, whisk together the sweet plum sauce (or Chinese duck sauce) and rice vinegar.
Slowly stream in the light oil while continuing to whisk, creating an emulsion. This will help the sauce thicken slightly and prevent it from separating.
Season the dipping sauce with kosher salt and freshly ground black pepper to taste.
If desired, gently fold in the finely diced mango and thinly sliced scallion greens.
Once the chicken cigars are golden brown and cooked through, remove them from the oven and let them cool slightly.
Serve the mini chicken cigars either hot or at room temperature with the sweet and sour dipping sauce.

Expert Tips & Tricks

Crispy Phyllo: The key to crispy phyllo is butter. Don’t skimp on the melted butter between the layers.
Preventing Soggy Bottoms: Make sure your baking sheet is truly non-stick. Parchment paper can also be used, but it may slightly affect the crispiness of the bottom.
Make-Ahead Option: The chicken filling can be prepared a day in advance. Store it in an airtight container in the refrigerator.
Even Browning: Rotate the baking sheet halfway through the baking time to ensure even browning.
Spice Adjustment: Adjust the amount of chili powder to control the heat level of the chicken filling.
Leftover Phyllo: If you have leftover phyllo dough, wrap it tightly in plastic wrap and store it in the refrigerator.

Serving & Storage Suggestions

These mini chicken cigars are fantastic as an appetizer, party snack, or even a light lunch. Arrange them attractively on a platter with a small bowl of the sweet and sour dipping sauce. Garnish with extra sliced scallions or a sprig of parsley.

Storage:

Room Temperature: These are best served immediately, but can sit at room temperature for up to 2 hours.
Refrigerator: Store leftover cigars in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the baked cigars in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can be stored in the freezer for up to 2 months.

Reheating:

Oven: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and crispy.
Air Fryer: Reheat in an air fryer at 350°F (175°C) for 3-5 minutes.
Microwave: Microwaving is not recommended as it can make the phyllo dough soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140 kcal	7%
Total Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	20mg	7%
Sodium	70mg	3%
Total Carbohydrate	8g	3%
Dietary Fiber	0.5g	2%
Sugars	3g
Protein	8g	16%
Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: While phyllo dough is not naturally gluten-free, some brands offer gluten-free alternatives. Be sure to check the labels.
Vegetarian: Substitute the ground chicken with finely chopped mushrooms, zucchini, and carrots.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken filling.
Sweetener in Sauce: If you don’t have plum or duck sauce, you can use a mixture of honey and soy sauce, adjusted to taste.
Herb Variations: Experiment with different fresh herbs like cilantro, mint, or basil in the dipping sauce.
Different Proteins: Ground turkey or even ground lamb could be used as a substitute for the chicken. Adjust the spices accordingly to complement the flavor of the protein.

FAQs (Frequently Asked Questions)

Q: Can I use frozen phyllo dough?
A: Yes, frozen phyllo dough works perfectly well. Make sure to thaw it completely in the refrigerator overnight before using it.

Q: How do I prevent the phyllo dough from drying out?
A: Phyllo dough dries out quickly, so keep the stack covered with a damp towel while you’re working with it.

Q: Can I make these ahead of time and bake them later?
A: You can assemble the cigars ahead of time, but it’s best to bake them just before serving for optimal crispiness. If you must prepare them in advance, brush the tops with butter right before baking.

Q: What if I don’t have grill seasoning?
A: You can substitute the grill seasoning with a combination of salt, pepper, garlic powder, onion powder, and smoked paprika.

Q: My dipping sauce is too thick/thin. How can I adjust it?
A: If it’s too thick, add a teaspoon of water or rice vinegar at a time until you reach the desired consistency. If it’s too thin, whisk in a tiny amount of cornstarch mixed with cold water.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it does to mine. These Mini Chicken Cigars are a delightful combination of flavors and textures, and they are sure to be a crowd-pleaser. Don’t be afraid to experiment with different variations and find your own perfect twist. Most importantly, have fun and enjoy the process of creating something delicious! Please, share your feedback and let me know how they turned out for you! Consider pairing these with a crisp Riesling or a light-bodied rosé for a truly memorable culinary experience.

Mini Chicken Cigars With Sweet and Sour Dipping Sauce Recipe