Paleo Chicken Samosa
Get ready to satisfy your cravings with this Paleo Chicken Samosa recipe, a guilt-free twist on the beloved Indian-inspired snack! These samosas feature a golden, crispy crust made from cauliflower, almond flour, and arrowroot powder, delivering a grain-free, gluten-free alternative packed with nutrition. The savory filling boasts tender ground chicken seasoned with aromatic spices like turmeric, cumin, and cinnamon, alongside fresh garlic, ginger, and cilantro for vibrant flair. Perfectly baked and brushed with coconut oil for extra richness, these samosas are a healthy indulgence that doesn't compromise on flavor. Whether you're hosting a paleo dinner party or looking for a creative appetizer, these bite-sized delights are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 500 grams ground chicken
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.75 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 2 tablespoons fresh coriander leaves (cilantro), chopped
- 500 grams cauliflower florets
- 1 large egg
- 2 tablespoons arrowroot powder
- 100 grams almond flour
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Add the minced garlic and grated ginger, stir and sauté for another 2 minutes.
Add the ground chicken to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5-7 minutes.
Stir in the spices - cumin, coriander, turmeric, cinnamon, cayenne pepper, and salt. Mix well to coat the chicken evenly.
Stir in the chopped fresh coriander (cilantro) and set the mixture aside to cool.
Steam the cauliflower florets until tender, about 8-10 minutes. Drain and pat dry to remove excess moisture.
Place the cauliflower in a food processor and pulse until it reaches a rice-like consistency.
Transfer the cauliflower to a clean cloth or nut milk bag and squeeze out excess moisture.
In a large mixing bowl, combine the cauliflower, egg, arrowroot powder, and almond flour. Mix until a dough forms.
Divide the dough into small balls, about 2 tablespoons each. Flatten each ball into a disc, about 4 inches in diameter.
Place 1-2 tablespoons of the chicken filling onto each disc. Fold the dough over to create a half-moon shape and press the edges to seal.
Place the samosas on the prepared baking sheet.
Brush the samosas with the remaining coconut oil.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 18.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 546 mg | 42% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4692 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
