Lebanese Chicken Samosas

Lebanese chicken samosa recipe using parsley, pine nuts, pomegranate molasses and spices like allspice, cinnamon and cardamom!

📝 Ingredients

• 450 grams boneless chicken (chopped into bite-size)
• 2 medium-sized red onions (chopped)
• 5 garlic cloves (chopped)
• 5 green chillies (chopped)
• 1 teaspoon allspice powder
• 1 teaspoon cinnamon powder
• 1/2 teaspoon green cardamom
• 1/2 teaspoon black pepper powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoon olive oil
• 2 tablespoon pine nuts
• 1 tablespoon pomegranate molasses
• fresh parsley (chopped finely)
• Samosa sheets
• 2 tbsp all-purpose flour (mixed with 3 tbsp water )
• Oil to deep fry

👨‍🍳 Instructions

1. 1Add 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.
2. 2Heat the olive oil in a wide shallow pan
3. 3Fry the pine nuts until light brown, remove and keep aside
4. 4Add 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.
5. 5Cook until almost all excess liquid is evaporated
6. 6Add the pomegranate molasses and mix well
7. 7Switch off and add the fried pine nuts and fresh parsley
8. 8Let it cool to room temperature before you can use it in stuffing samosas, rolls, sandwiches, wraps etc.