Chicken Sambosa (Samosa)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Raw

  2 large or 300g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Sumac

  Castella

  9 teaspoon or 900g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Wonton wrappers

  (includes egg roll wrappers)

  500g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Water

  Plain, clean water

  ½ tbsp or 7g

Directions

1. In a deep skillet over medium heat, add the olive oil until it heats up. Add the onions, and cook, stirring frequently until soft and starting to caramelize, 8-10 minutes.
2. Add the shredded chicken, the toasted nuts, and all the spices. Stir to combine, then remove from the heat. Let mixture cool slightly 5 minutes or so.
3. Fill each sambosa wrapper with a tbsp of mixture on the bottom corner, then fold the corner of the sambosa up and over the filling to the other side, to make a triangle. Keep folding this triangle over all the way up the top (check the video at the bottom of this recipe card to see how). Mix together the flour and water to form a thick paste, and seal the ends of the sambosa to prevent them from opening up while frying.
4. Place vegetable oil in a skillet, about 2 inches deep and heat on medium high heat. Once hot enough, add the sambosa and fry for around 2 minutes a side until golden brown. Remove to a paper towel lined plate to absorb some of the excess oil, then enjoy warm, optionally with yogurt to dip in.
5. Recipe by: Farah Abumaizar (source: https://everylittlecrumb.com/chicken-sambosa/)

Similar Foods

• Vegan Samosa Soup
• Sweetcorn and Cheese Samosa
• Vegan Baked Samosas