Description
A flavorful and aromatic Moroccan-inspired appetizer featuring spiced chicken and California prunes wrapped in grain-free tortillas and fried to crispy perfection. These Moroccan Cigars blend savory spices with sweet prunes, making a delightful finger food perfect for entertaining or as a unique starter.
Ingredients
Scale
Filling Ingredients
- 3 tbsp olive oil, divided
- 1 cup shallots, thinly sliced (approximately 4 medium shallots)
- 3/4 cup California Prunes, finely chopped
- 1 rotisserie chicken, meat removed and chopped well (3–4 cups of meat)
- 4 cloves garlic, thinly sliced
- 1 tbsp cumin
- 2 tsp paprika
- 1 ½ tsp turmeric
- ¼ tsp cinnamon
- 1 tsp freshly grated ginger
- Kosher salt and pepper to taste
- 1 ½ cups water
Assembly and Cooking
- Grain Free tortillas, 14-16 (almond flour or cassava flour based)
- Avocado oil for frying, enough to fill skillet about 1-1.25 inches deep
- 2 tbsp Italian parsley, finely chopped for garnish
Instructions
- Sauté Shallots: Preheat a medium skillet over medium heat. Add 1-2 tbsp of olive oil, and sauté the shallots until softened, about 3-4 minutes.
- Cook Prunes and Spices: Add the chopped California prunes into the pan with additional oil if needed, followed by cumin, paprika, turmeric, cinnamon, freshly grated ginger, and sliced garlic. Pour in 1 ½ cups water and bring to a low simmer to reduce and soften the prunes into a jammy mixture.
- Combine Chicken and Spice Mixture: Transfer chopped rotisserie chicken to a large bowl. Allow the prune and spice mixture to cool slightly, then mix it into the chicken thoroughly, ensuring all meat is well coated. Season with kosher salt and pepper to taste.
- Warm Tortillas: Preheat a medium skillet over medium-low heat. Lightly coat tortillas with olive oil or avocado oil spray. Warm each tortilla for about 20 seconds per side until pliable to prevent cracking when rolling.
- Assemble Cigars: Place 2-3 tbsp of the chicken mixture at the end of each tortilla closest to you. Roll tightly, tucking in the ends but not sealing completely to avoid cracking since grain-free tortillas are delicate. Place seam side down.
- Fry Cigars: Heat a medium skillet with 1 ¼ inches of avocado or neutral high-heat oil to about 350°F. Fry 3 cigars at a time seam-side down for 1-2 minutes until golden and crispy, then turn to crisp the other sides evenly.
- Keep Warm: Remove fried cigars and place them on a rack over a baking sheet. Keep warm in a preheated 200°F oven while frying the rest.
- Serve: Cut cigars diagonally in half, arrange on a serving tray, garnish with finely chopped Italian parsley, and serve with your favorite dipping sauces.
Notes
- Grain-free tortillas are delicate; warming them before rolling prevents cracking.
- The cigars are traditionally sealed on all sides, but with grain-free tortillas, it’s best to tuck in ends rather than seal fully.
- Use avocado oil or another high smoke point oil for frying to achieve crispiness without burning.
- Keep cooked cigars warm in the oven while frying batches to serve hot.
- Adjust seasoning after mixing chicken and prune-spice mixture to suit taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Sautéing, Simmering, Rolling, Frying
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 Moroccan Cigars
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: Moroccan appetizer, chicken cigar, grain free appetizer, prunes recipe, savory cigars, low lactose, gluten free option
