Chicken Cigar Wraps with Paprika Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound ground chicken
• 2 shallots, chopped
• 2 teaspoons Marsala wine
• 1 tablespoon paprika
• 4 teaspoons ground cumin
• 1 teaspoon garlic powder
• 2 teaspoons red pepper flakes
• 1 (16 ounce) package frozen phyllo dough, thawed
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup butter, melted
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 3/4 cup sour cream
• 2 tablespoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment. Keep the phyllo covered with a damp towel while you work so it does not dry out.

2. Heat a dry nonstick skillet over medium heat. Add the chopped shallots and cook for 2 minutes until softened. Add the ground chicken, breaking it up, and cook for 5 minutes.

3. Stir in the Marsala wine, part of the paprika, the cumin, garlic powder and red pepper flakes. Cook for 2 minutes until the wine has evaporated and the chicken reaches 165°F (74°C) in the thickest part. Stir in the parsley and let cool for 5 minutes.

4. For the sauce, combine the sour cream, heavy cream, chicken broth, remaining paprika, salt and cayenne pepper in a small saucepan. Warm over low heat for 3 minutes, stirring, without boiling.

5. Lay one phyllo sheet flat and brush it with melted butter. Fold it in half lengthwise and brush again. Spoon a line of filling near one short end, fold in the sides, then roll it up into a tight cigar.

6. Place each roll seam-side down on the prepared baking sheet, leaving space between them. Brush the tops with the remaining melted butter.

7. Bake for 12 to 15 minutes until golden and crisp.

8. Serve the warm wraps with the paprika sauce for dipping.