How To Make Moroccan Cigar Appetizer

Step 1: Preheat a medium skillet over medium heat. Add 1-2 tbsp of olive oil, and sautee the shallots until they’ve softened, approximately 3-4 minutes. 

Step 2: Add the chopped California Prunes into the pan, and add a little oil if necessary, followed by the dry spices, ginger, garlic, and water. Bring this mixture to a low simmer so it reduces a bit and prunes soften and get jammy. 

Step 3: Add the chopped chicken to a large bowl, and let the prune and spice mixture cool a bit before you add it to the chicken. Mix it well so the chicken is all coated with the spice mixture. Test it for seasoning and add salt and pepper to your preferences.

Step 4: Preheat a medium skillet over medium low heat. Especially with grain free tortillas, they need to be warmed before you attempt to roll them. Using olive oil, or avocado oil spray warm the tortillas for 20 seconds or so on each side until they are pliable. 

Step 5: Working in batches, put approximately 2-3 tbsp of the chicken mixture into the tortilla on the end closest to you, and tightly roll it up, placing it seam side down. 

Note: While traditionally these cigars are sealed on all sides, the grain free tortillas crack when attempting this. When working with the tortillas, I found it was best to simply tuck the meat mixture in on either end. 

Step 6: Preheat your medium skillet coated with 1 ¼ inches of avocado or other neutral high heat cooking oil to 350 degrees. Preheat your oven to 200 degrees. Carefully add 3 of the cigars at a time, seam-side down into the skillet with tongs. They will cook for approximately 1-2 minutes on the first side, and then rotate them when the tortilla is golden and crispy. 

Step 7: Prep a rack over a sheet tray. As the Moroccan Cigars are done frying, remove them to the tray and keep them warm in the oven.

Step 8: Cut them in half on the diagonal, place them on a tray with your chosen dipping sauce(s), sprinkle with parsley and serve!