Chicken Triangles: An Easy Appetizer (Recipe)
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We found this recipe in a neat little book of appetizers. The book is "Easy Appetizers" by Kim Upton and Bev Bennett and its contents are exactly as promised, from hot-peppered cheese dip to shrimp open-faced sandwiches. The recipe we bring you here, though, is for Chicken Triangles:
"Chicken Triangles Yield 12 servings (24 triangles) Per serving: calories 351, protein 17g, fat 19g, sodium 268 mg, carbohydrates 26g, potassium 159 mg Time 1 hour, 15 minutes preparation 20 minutes cooking |
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Ingredients
1 cup butter, melted
3 eggs, beaten
3 cups chopped cooked boneless chicken breast
1/4 teaspoon saffron dissolved in 1 tablespoon chicken broth (if desired, just the broth)
1/4 teaspoon ground coriander
1/2 teaspoon ground nutmeg
3/4 teaspoon ground gingerroot
1.5 teaspoons ground cinnamon
3 tablespoons sugar
1/4 cup light or dark raisins
1/4 cup pine nuts
Salt and freshly ground black pepper
16 sheets phyllo dough
Place 2 tablespoons melted butter in top of double boiler. Add beaten eggs and cook, stirring often, until mixture resembles slightly underdone scrambled eggs. Stir in chicken. Add saffron mixture, along with coriander, nutmeg, ginger, 1 teaspoon cinnamon, 1 tablespoon sugar, raisins, pine nuts, and salt and pepper to taste. Mix well.
Preheat oven to 350 degrees.
Lay 2 sheets of phyllo dough, one on top of the other, on board or cookie sheet (keeping remaining 14 covered with slightly damp cloth). Brush generously with melted butter. Cut into 3 vertical strips. Place a heaping tablespoon of the chicken mixture in corner of one strip and fold into triangle, then continue folding in triangles all the way up to the strip. Trim off excess. Press edges of dough in to seal using more butter. Place triangle on ungreased cookie sheet.
Repeat making triangles with remaining 2 strips. Then repeat the entire process 7 more times (using 2 sheets of phyllo for each, cutting each into 3 strips). You'll have 24 triangles in all.
Mix together remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush triangles with remaining butter and sprinkle with sugar-cinnamon mixture. Bake for 20 minutes or until golden brown. Serve hot or tepid."
Bonus Recipe: Curried Chicken and Papaya Kabobs
"Curried Chicken and Papaya Kabobs
Yield
10 servings
Per serving
calories 146, protein 11g, fat 6g, sodium 160mg, carbohydrates 4g, potassium 192mg,
Time
1 hour preparation
30 minutes cooking
Ingredients
5 cups water
1 cup dry vermouth
4 or 5 cracked black peppercorns
2 bay leaves
2 chicken breasts, cut in half
3 tablespoons mayonnaise
1 tablespoon minced fresh chives
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 papaya
Place water and vermouth in a 3-quart saucepan along with the cracked peppercorns and bay leaves. Bring to boil, then add chicken. Reduce heat and simmer 30 minutes or until chicken is done. Remove chicken from broth and set aside to cool.
Remove chicken skin and bones. Cut chicken into 1-inch cubes.
Combine mayonnaise, chives, curry powder, salt, and pepper. Add chicken and toss gently, but well.
Peel, halve, and seed papaya. Cut each half into 1-inch cubes. Using wooden skewers, start each kabob with papaya chunk and alternate papaya and chicken cubes. Serve cold."
(from "Easy Appetizers" by Kim Upton and Bev Bennett)
1 cup butter, melted
3 eggs, beaten
3 cups chopped cooked boneless chicken breast
1/4 teaspoon saffron dissolved in 1 tablespoon chicken broth (if desired, just the broth)
1/4 teaspoon ground coriander
1/2 teaspoon ground nutmeg
3/4 teaspoon ground gingerroot
1.5 teaspoons ground cinnamon
3 tablespoons sugar
1/4 cup light or dark raisins
1/4 cup pine nuts
Salt and freshly ground black pepper
16 sheets phyllo dough
Place 2 tablespoons melted butter in top of double boiler. Add beaten eggs and cook, stirring often, until mixture resembles slightly underdone scrambled eggs. Stir in chicken. Add saffron mixture, along with coriander, nutmeg, ginger, 1 teaspoon cinnamon, 1 tablespoon sugar, raisins, pine nuts, and salt and pepper to taste. Mix well.
Preheat oven to 350 degrees.
Lay 2 sheets of phyllo dough, one on top of the other, on board or cookie sheet (keeping remaining 14 covered with slightly damp cloth). Brush generously with melted butter. Cut into 3 vertical strips. Place a heaping tablespoon of the chicken mixture in corner of one strip and fold into triangle, then continue folding in triangles all the way up to the strip. Trim off excess. Press edges of dough in to seal using more butter. Place triangle on ungreased cookie sheet.
Repeat making triangles with remaining 2 strips. Then repeat the entire process 7 more times (using 2 sheets of phyllo for each, cutting each into 3 strips). You'll have 24 triangles in all.
Mix together remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon. Brush triangles with remaining butter and sprinkle with sugar-cinnamon mixture. Bake for 20 minutes or until golden brown. Serve hot or tepid."
Bonus Recipe: Curried Chicken and Papaya Kabobs
"Curried Chicken and Papaya Kabobs
Yield
10 servings
Per serving
calories 146, protein 11g, fat 6g, sodium 160mg, carbohydrates 4g, potassium 192mg,
Time
1 hour preparation
30 minutes cooking
Ingredients
5 cups water
1 cup dry vermouth
4 or 5 cracked black peppercorns
2 bay leaves
2 chicken breasts, cut in half
3 tablespoons mayonnaise
1 tablespoon minced fresh chives
3/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 papaya
Place water and vermouth in a 3-quart saucepan along with the cracked peppercorns and bay leaves. Bring to boil, then add chicken. Reduce heat and simmer 30 minutes or until chicken is done. Remove chicken from broth and set aside to cool.
Remove chicken skin and bones. Cut chicken into 1-inch cubes.
Combine mayonnaise, chives, curry powder, salt, and pepper. Add chicken and toss gently, but well.
Peel, halve, and seed papaya. Cut each half into 1-inch cubes. Using wooden skewers, start each kabob with papaya chunk and alternate papaya and chicken cubes. Serve cold."
(from "Easy Appetizers" by Kim Upton and Bev Bennett)