Ingredients

• 1 1/2 pounds ground chicken breast
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons poultry seasoning
• 2 teaspoons chili powder
• 2 teaspoons grill seasoning, half a palm full (recommended: Montreal Seasoning by McCormick)
• 2 tablespoons chopped fresh parsley leaves, a handful
• 4 sheets phyllo dough
• 4 tablespoons butter, melted
• 2 tablespoons sweet plum sauce or duck sauce
• 2 tablespoons rice vinegar
• 1/3 cup light oil, such as peanut, canola, or vegetable oil
• Kosher salt and freshly ground black pepper
• 1/2 cup finely diced mango
• Scallions, green tops only, thinly sliced on the bias, for serving

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Instructions

1. For the chicken cigars: Preheat oven to 425 degrees F.
2. Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet and brush with some of the melted butter. Repeat 3 more times, placing each piece of phyllo over the last buttered sheet to make 4 layers. Cut phyllo into 2-inch squares. On 1 corner of each of the squares, place about 1 1/2 teaspoons of chicken filling. Roll up tightly to make mini "cigars." Place "cigars" on a sheet pan and butter the tops of each. Bake for 10 to 15 minutes, until golden brown.
3. Meanwhile, make the sweet and sour mango dipping sauce: Whisk together plum or duck sauce and vinegar in a bowl. Stream in oil and continue whisking to combine. Season with salt and pepper. Fold in mango and sliced scallions.
4. Serve cigars with dipping sauce.