Best 4 Chicken And Spinach Samosas Recipes

CHICKEN SAMOSAS

Steps:

• In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.

SPINACH AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
• Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
• Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
• Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

ULTIMATE SAMOSAS (CHICKEN AND SPINACH) - TYLER FLORENCE

Steps:

• Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard.
• In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate.
• Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.).
• Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.

SPINACH SAMOSAS WITH INDIAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. In a large bowl, mix the spinach, spring onions, cherry tomatoes and garam masala with a grinding of pepper.
• Lay out a sheet of filo and cut it lengthways into 3 long strips. Brush roughly with the oil - don't worry about covering the whole sheet. Spoon tablespoons of mix onto the top of each strip and fold each over into a triangle. Keep folding until each strip of filo is used up. Brush with any remaining oil, then bake for 20 mins until golden and crisp.
• To make the salad, toss all the ingredients together and serve alongside.