4 Serves
45 Mins
Using a chef's knife, cut the chicken pieces into small, uniform cubes.
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Vitamin E
5 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
127 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
634 mg / 1,250 mgPotassium
706 mg / 4,700 mgSodium
2220 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
60 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the sliced onions until they are deeply caramelized. Remove the onions from the pan and set aside.
In the same frying pan, add a bit more olive oil if needed, then sear the chicken pieces with the spice blend for ten minutes until cooked through.
Pour 1/2 cup of chicken broth into the pan with the chicken and simmer for an additional 3 minutes to infuse flavor.
Brush your chosen wrappers (pita bread or flour tortillas) with melted butter or olive oil. Place 1/4 cup of the chicken and onion mixture and a sprinkle of pine nuts on the edge, then roll tightly into a cigar shape.
Arrange the cigars on a baking sheet and bake in a preheated 175°C oven until crispy. Halfway through, lightly drizzle a small amount of chicken broth over the cigars to keep the filling moist.
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Korean
French