Ingredients

1/2 cup California Dates, chopped

1/2 Onion, finely chopped

1Tbsp Margarine

2 tsp Fresh Ginger, minced

1 tsp Ground Cinnamon

3/4 tsp Ground Cumin

1/2 tsp Salt

1/8 tsp Pepper

1/2 cup Apricot Nectar

1 cup Chicken, cooked and shredded

1/3 cup Walnuts, chopped

2 Tbsp Cilantro, chopped

1 package Pie Crusts, two 9″ crusts

1 Tbsp Powdered Sugar

 

Instructions

Preheat oven to 400 degrees.  In a skillet, cook onion in butter until soft.   Stir in ginger, 3/4 tsp cinnamon, cumin, salt and pepper.  Stir in apricot nectar; cook over medium-high heat for 3 minutes or until thick and syrupy.  Stir in chicken, walnuts, cilantro and dates; cool slightly.

Cut each pie crust into six triangle slices.  Spread about 1/4 cup chicken mixture over each triangle of dough.  Top with another triangle slice, tightly sealing edges with a fork; repeat to make six filled triangles.  Make several small slits in top of triangles.  Place on baking sheet; bake about 15 minutes or until crust is lightly browned.  Combine remaining 1/4 tsp cinnamon and powdered sugar; sift over hot triangles.

Description

Per Serving:  641 Calories, Protein 20g, Carbohydrates 63g, Dietary Fiber 4g, Fat-Total 34g, Cholesterol 35mg, Sodium 830mg

Savory Sweet Chicken Triangles

Per Serving:  641 Calories, Protein 20g, Carbohydrates 63g, Dietary Fiber 4g, Fat-Total 34g, Cholesterol 35mg, Sodium 830mg
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Ingredients
  

  • 1/2 cup California Dates, chopped
  • 1/2 Onion, finely chopped
  • 1 tbsp Margarine
  • 2 tbp Fresh Ginger, minced
  • 1 tsp Ground Cinnamon1
  • 3/4 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1/2 cup Apricot Nectar
  • 1 cup Chicken, cooked and shredded
  • 1/3 cup Walnuts, chopped
  • 2 tbsp Cilantro, chopped
  • 1 package Pie Crusts, two 9" crusts
  • 1 tbsp Powdered Sugar

Instructions
 

  • Preheat oven to 400 degrees.  In a skillet, cook onion in butter until soft.   Stir in ginger, 3/4 tsp cinnamon, cumin, salt and pepper.  Stir in apricot nectar; cook over medium-high heat for 3 minutes or until thick and syrupy.  Stir in chicken, walnuts, cilantro and dates; cool slightly.
  • Cut each pie crust into six triangle slices.  Spread about 1/4 cup chicken mixture over each triangle of dough.  Top with another triangle slice, tightly sealing edges with a fork; repeat to make six filled triangles.  Make several small slits in top of triangles.  Place on baking sheet; bake about 15 minutes or until crust is lightly browned.  Combine remaining 1/4 tsp cinnamon and powdered sugar; sift over hot triangles.
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