Fusion Recipe: 🇭🇺🇲🇴 African Chicken Kürtőskalács Cone

 

🇭🇺🇲🇴 African Chicken Kürtőskalács Cone

This innovative dish transforms the iconic Hungarian chimney cake, Kürtőskalács, into a savoury cone, perfect for holding a rich Macanese African Chicken filling. The Kürtőskalács cone itself is lightly spiced with smoked paprika, offering a subtle warmth that complements the chicken. African Chicken, a quintessential Macanese dish, is known for its complex, aromatic, and slightly spicy sauce, typically featuring coconut milk, peanuts, chilli, and various spices.¹ The crispy, sweet-savoury cone serves as an edible, handheld vessel for the tender, flavourful chicken, creating a celebratory and interactive culinary experience.

Ingredients

For the Smoked Paprika Kürtőskalács Cone (Makes 4-6 cones)

• Active Dry Yeast: 7g (1 sachet or 2 1/4 tsp)
• Warm Milk: 1/2 cup (120ml), around 105-115°F (40-46°C)
• Granulated Sugar: 1/4 cup (50g)
• All-Purpose Flour: 2 cups (240g), plus more for dusting
• Egg Yolk: 1 large
• Unsalted Butter: 1/4 cup (55g), melted and cooled, plus more for greasing
• Salt: 1/2 tsp
• For Coating:
• Melted Butter: 3 tbsp
• Granulated Sugar: 2 tbsp
• Smoked Paprika: 1 tsp
• Cinnamon Powder: 1/2 tsp (optional, for subtle warmth)
• Special Equipment: Kürtőskalács rolling pins or cone moulds (metal or wooden), or alternatively, sturdy foil cones.

For the African Chicken Filling

• Chicken Thighs: 1 lb (450g), boneless, skinless, cut into 1-inch pieces
• Olive Oil: 1 tbsp
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Ginger: 1 tbsp, grated
• Chorizo or Smoked Sausage: 1/4 cup, finely diced (optional, for depth)
• Peanut Butter: 2 tbsp, creamy
• Coconut Milk: 1/2 cup (120ml)
• Chicken Broth: 1/4 cup (60ml)
• Tomato Paste: 1 tbsp
• Red Chilli Flakes: 1/2 tsp (or to taste)
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1/2 tsp
• Smoked Paprika: 1 tsp
• Bay Leaf: 1
• Salt & Black Pepper: To taste
• Lemon Juice: 1 tbsp, fresh
• Fresh Cilantro: For garnish

Instructions & Method

1. Prepare the Kürtőskalács Dough

1. Activate Yeast: In a small bowl, combine warm milk, 1 tsp of the sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Mix Dough: In a large bowl, combine flour, remaining sugar, and salt. Make a well in the centre. Add the activated yeast mixture, egg yolk, and melted butter.
3. Knead: Mix until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
4. Proof: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Shape and Bake the Kürtőskalács Cones

1. Prepare Moulds: Generously butter your Kürtőskalács moulds or sturdy foil cones.
2. Roll Dough: Punch down the risen dough. Divide it into 4-6 equal portions. Roll each portion into a long, thin rope (about 1/2 inch thick and 24-30 inches long).
3. Wrap Moulds: Starting from the wider end of the cone mould, wrap the dough rope around it in a continuous, slightly overlapping spiral, gently pressing to seal the seams.
4. Coat: In a shallow dish, combine 2 tbsp granulated sugar, 1 tsp smoked paprika, and 1/2 tsp cinnamon (if using). Brush the dough-wrapped moulds with melted butter, then roll them in the sugar-paprika mixture to coat evenly.
5. Bake: Preheat oven to 375°F (190°C). Place the coated moulds on a baking sheet, ensuring they don't touch. Bake for 15-20 minutes, rotating occasionally, until golden brown and cooked through. The sugar will caramelise.
6. Cool & Remove: Carefully remove the cones from the oven. While still warm, gently slide the Kürtőskalács cones off their moulds. Let cool completely on a wire rack.

3. Prepare the African Chicken Filling

1. Brown Chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove and set aside.
2. Sauté Aromatics: Add onion to the same skillet and cook until softened, about 5 minutes. Add garlic, ginger, and diced chorizo (if using), cook for another 2-3 minutes until fragrant.
3. Build Sauce: Stir in peanut butter, tomato paste, red chilli flakes, turmeric, cumin, smoked paprika, and bay leaf. Cook for 1 minute, stirring constantly.
4. Simmer: Deglaze with chicken broth, scraping up any browned bits. Stir in coconut milk. Bring to a simmer.
5. Return Chicken: Add the browned chicken back to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is tender and cooked through, and the sauce has thickened.
6. Finish: Remove bay leaf. Stir in fresh lemon juice. Taste and adjust seasoning as needed.

4. Assemble and Serve

1. Fill: Just before serving, spoon the warm African Chicken filling into the cooled Smoked Paprika Kürtőskalács Cones.
2. Garnish: Garnish with fresh cilantro. Serve immediately as a handheld appetiser or a unique main course.

Chef's Tips

• Cone Moulds: If you don't have traditional Kürtőskalács rollers, you can make cones from heavy-duty aluminium foil. Just ensure they are sturdy and well-greased. You can also buy metal cannoli forms, though they are smaller.
• Dough Resting: Don't rush the dough rising process. A well-risen dough yields a light and airy Kürtőskalács.
• African Chicken Variations: The spice level for African Chicken can be adjusted. For more heat, add fresh chopped bird's eye chilies. For a richer flavour, you can also add a splash of white wine or brandy to the sauce.
• Make Ahead: The Kürtőskalács cones can be baked a day in advance and stored in an airtight container at room temperature. The African Chicken filling can also be made a day ahead and gently reheated. Assemble just before serving to prevent the cones from becoming soggy.
• Serving Suggestion: For a larger party, you can serve the African Chicken in a warm chafing dish, and have the Kürtőskalács cones nearby for guests to fill themselves.