Description
Discover how to create Loaded Honey Lime Chicken Samosa Cones with our step-by-step guide. Perfect your culinary skills with this unique, flavorful recipe!
Ingredients
- Chicken breast, 1 pound (454 g) (450 grams)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (2 grams)
- Ground cumin, 1 teaspoon (5 ml) (2 grams)
- Ground coriander, 1 teaspoon (5 ml) (2 grams)
- Paprika, 1 teaspoon (5 ml) (2 grams)
- Garlic powder, 1 teaspoon (5 ml) (2 grams)
- Fresh lime juice, 2 tablespoon (30 ml) s (30 milliliters)
- Honey, 2 tablespoon (30 ml) s (30 grams)
- Olive oil, 2 tablespoon (30 ml) s (30 milliliters)
- Red onion, 1/2 cup (120 ml), diced (75 grams)
- Green bell pepper, 1/2 cup (120 ml), diced (75 grams)
- Froz en peas, 1/2 cup (120 ml) (75 grams)
- Potato, 1 medium, boiled and diced
- Fresh cilantro, 1/4 cup (60 ml), chopped (15 grams)
- Phyllo dough sheets, 8 sheets
- Melted butter, 1/4 cup (60 ml) (60 grams)
- Green chili, 1 small, finely chopped
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken breast with salt, black pepper, ground cumin, ground coriander, paprika, and garlic powder.
- In a bowl, mix fresh lime juice, honey, and olive oil.
- Pour the lime mixture over the chicken, ensuring it is well coated.
- Heat a skillet over medium heat and cook the chicken until fully cooked, about 6-8 minutes per side.
- Remove chicken from the skillet and let it cool slightly, then shred it into small pieces.
- In the same skillet, add diced red onion and green bell pepper, and sauté until soft.
- Add frozen peas and sauté for another 2 minutes.
- Stir in the shredded chicken, diced potato, and chopped fresh cilantro.
- Add finely chopped green chili to the mixture and stir well.
- Remove the skillet from heat and let the filling cool.
- Lay out one sheet of phyllo dough and brush with melted butter.
- Place another phyllo sheet on top and brush with butter; repeat with two more sheets.
- Cut the stacked phyllo sheets into 4-inch wide strips.
- Place 1-2 tablespoons of the chicken filling at one end of each strip.
- Fold the phyllo over the filling to form a cone shape, folding the strip over itself.
- Brush the outside of the cone with melted butter to seal.
- Place the cones on a baking sheet lined with parchment paper.
- Repeat with remaining phyllo sheets and filling.
- Bake in the preheated oven for 15-18 minutes, or until golden brown.
- Serve hot with lime wedges on the side.
Notes
- Ensure the chicken remains juicy by cooking it to 165°F (74°C).nSauté red onion and green bell pepper until just soft for texture.nFor added spice, keep the seeds in the green chili when chopping.
