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Chicken Empanadas

Recipe by National Chicken Council

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 clove garlic, minced

2/3 cup chopped green onion, tops include

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 -- 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 degrees F. oven about 20 minutes until brown. Serve hot.