Roger says that that the magic of this dish is that it feels so homey, but also feels like it transports you to a tropical place. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2Jj2LgiAcclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mediterranean Chicken Samosas with Apple Cumin ChutneyRECIPE COURTESY OF ROGER MOOKINGLevel: EasyTotal: 55 minPrep: 30 minCook: 25 minYield: 12 to 14 samosasIngredientsApple Cumin Chutney: 1/2 white onion, diced1 green apple, peeled and cored1 tablespoon gari, chopped1 tablespoon brown sugar1 teaspoon ground cuminSalt and pepper Plain yogurtSamosas:Vegetable oil1 pound chicken thighs, ground3/4 cup finely diced white onion (about 1/2 onion)3/4 tablespoon garlic puree (about 2 cloves)1 tablespoon ground cumin1/2 teaspoon chili flakes1 cup grated Asiago cheese1/4 bunch fresh sage leaves, julienned16 to 20 spring roll wrappers1 egg, beatenDirectionsFor the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes. Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes. Add the gari, sugar, cumin, and salt and pepper to taste. Once completely softened, it only takes a couple minutes, puree everything in a food processor. Set aside to cool. Once the mixture is cooled, add equal parts yogurt and puree again. The chutney can be refrigerated for up to 4 days.For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes. The chicken will render liquid as will the onions. Once browned and fully cooked through, season with salt and pepper. Set aside to cool. Then, add the Asiago and sage. Set aside. Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips. Using a pastry brush, place egg wash on the top half of the strip. Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash). Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita. Apply egg wash if needed to seal the edges once you are done folding the wrapper. Heat a deep pot with oil to 350 degrees F. Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes. Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet. Serve the apple cumin chutney on the side with the samosas.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BestThingIEverMade #FoodNetwork #MediterraneanChickenSamosasHow to Make Chicken Samosas | The Best Thing I Ever Made | Food Networkhttps://youtu.be/I85wVarA5VA
