chicken phyllo cups with spicy roasted tomato sauce: be merry and eat savory morsels.

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I love playing around with recipes. These cups were originally supposed to be wraps, however I thought they would look better in circular form, able to hold sauce rather than drizzling it over the side.

The snowflakes hanging in my window inspired others to make their own. 

Kat's was gorgeous.

Brendan's was done, well, blindfolded.

There were several steps in the process of making these. However, the end result was perfect for serving guests.

While everyone feasted, I gobbled mine down and worked on a fresh wreath (from boughs that I had sneakily picked from a tree down the street - yes I'm a child who picks other).

Dinner was followed by Scrabble. The course of events during the evening was a mix of crafty, savory and relaxing - just the way I like it.

Chicken Phyllo Cups with Spicy Roasted Tomato Sauce


3 c. chicken broth
3 skinless boneless whole chicken breasts
1 large onion, minced
4 cloves garlic, minced
1 tbs. oregano
1 tbs. sweet basil
1 tsp. fresh ground black pepper
1 fresh lime, juiced and halved
1 c. nonfat sour cream
1 bunch scallions, minced
1 tsp. ground cumin
1 package thawed phyllo pastry
1/4 c. olive oil  


Spicy Tomato Sauce

1/3 c. finely chopped onion
3 garlic cloves, minced
3/4 tsp. cumin
1/2 tsp. paprika
1/4 tsp. ground cinnamon

1 fresh jalapeño chili, seeded and minced 
Pinch of cayenne
Pinch of ground cloves
1 tbs. olive oil
2  tbs. cider vinegar
1 can whole tomatoes in juice, diced
2 tbs. light brown sugar

 1. Preheat the oven to 400 F. Combine the first seven ingredients and 1/2 of of the lime juice in a deep skillet. Let the chicken poach on the stove at medium-high heat for about 8 minutes, or until barely cooked through. 

 

2.  Combine all the sauce ingredients together in a small saucepan on the stove. Let it simmer for about 30 minutes and then blend it. 

3. Chop up the chicken into little chunks and combine it with the rest of the lime juice, sour cream, and cumin. 

4. Take one square of pastry and fold it in half. Brush on olive oil and fold it in half again. Place it in a muffin tin and fold in all the corners. Repeat this with all muffin tins. Spoon in the chicken mixture. 

5. Bake the chicken cups for 15-20 minutes or until browned. 

6. Spoon the spicy tomato sauce over the chicken cups when serving.

7. Pray. Eat. Enjoy. Make a wreath or a snowflake and think of Christmas when you hang it.