Name: Teriyaki Chicken Hamantashen (Purim Cookie)
Ingredients: 1/2 lb ground chicken breast; 3 tablespoons teriyaki sauce+1 tablespoon for glaze; 1 scallion, thinly sliced; 1 tablespoon cornstarch; Sesame seeds for garnish; Mini Pizza dough

Fun Purim Cookie Recipes by a blog post by Liz in Los Angeles, Los Angeles Lifestyle Blogger: an image of Purim Cookies / Hamantaschen

AuthorlizinlosangelesCategoryPurim

Teriyaki Chicken Hamentash is a recipe by Naomi Hazan. Teriyaki Chicken Hamentash is a perfect recipe for Purim. It's part of a collection of "Purim Cookie Recipes" curated by Liz in Los Angeles, top Los Angeles Lifestyle Blogger.

Naomi Hazan is a self-taught chef in New York. She has been in love with food for as long as I can remember and credit that mostly to my strong Middle Eastern roots and family. She started cooking at the age of twelve for family, holidays, and small get-togethers among my friends. Today, she is catering for all types of affairs from intimate dinner parties to events that hold two hundred people. She believes good food is one of the best ways to bring people together.

Yields1 Serving

1/2 lb ground chicken breast

3 tablespoons teriyaki sauce+1 tablespoon for glaze

1 scallion, thinly sliced

1 tablespoon cornstarch

Sesame seeds for garnish

Mini Pizza dough

Preheat the oven to 400°.

Mix the ground chicken, teriyaki sauce, scallion, and cornstarch.

With wet hands, form small meatballs and place them on a parchment paper-lined baking tray.

Bake for 18 minutes, remove from the oven and allow to cool.

Place a meatball in the center of a mini pizza dough round, pinch all three inches together as you would for a traditional Hamentash, then place on a parchment paper-lined baking tray and bake for 15 minutes until the dough is cooked through.

Once they come out of the oven, brush the top with the remaining teriyaki sauce and sprinkle with sesame seeds. Serve warm or at room temperature.

Ingredients