6 broiler-fryer chicken
thighs, skinned, boned, cut into small pieces (about 1 1/2 pounds
boneless thighs)
2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
3 refrigerated (9-inch folded) pie crusts
1 large egg, beaten
Sprinkle chicken with
ginger and garlic.
In 10-inch nonstick frypan,
place oil and heat to medium temperature. Add chicken; sprinkle
with onion and cilantro. Cook about 5 minutes without stirring,
then stir and cook 5 minutes more. Sprinkle with salt and pepper;
add tomatoes and olives. Raise temperature to medium-high and
cook, uncovered, until liquid is absorbed, about 10 minutes.
Stir in potato and raisins; remove from heat and set aside for
about 5 minutes to cool slightly.
Unfold each pie shell
and cut four-inch rounds from each shell; make one more circle
from scraps from each shell (total 15 rounds). Place 1/4 cup
half-moon shape (like a turnover). Seal edge by crimping with
fork. Brush tops with beaten egg; place on ungreased baking sheet.
Bake in 375*F oven about
20 minutes until brown. Serve hot.
Makes 15 small pies. (5
servings of 3 each).
Recipe provided courtesy
of the National Chicken Council. Used with permission.
