Apricot Olive Chicken

Ingredients

1 1/2 pounds tomatillos, peeled and rinsed
7 garlic cloves
1 small jalapeno
1 teaspoon sesame seeds, toasted
Sugar to taste
Salt to taste

12.5 oz Freebird boneless skinless chicken thighs, poached and chopped
½ cup Chihuahua cheese, grated
24 frozen empanada disks, 3.5-4“ in diameter (can also use frozen pie dough rolled to 1/8” thick)
1 egg
½ tablespoon water

Place tomatillos, garlic and jalapeno on a baking sheet or roasting tray.  Roast in 450F oven for 25-30 minutes, turning occasionally, until well browned.  Remove from oven and allow to cool slightly.  Transfer tomatillos, garlic, jalapenos and any juices into blender.  Add toasted sesame seeds and blend until smooth.  Season with salt to taste.  (Add pinch of sugar as needed to balance acidity of tomatillos).

In a bowl, combine chopped chicken, Chihuahua cheese and ½ cup tomatillo salsa.  In a separate bowl, whisk together egg and water. Place 1 to 1 1/2 tablespoons of the chicken mixture in the center of the dough.  Brush edges with egg wash.  Fold dough in half over the chicken mixture to form empanada.  Seal by crimping edges with a fork.  Deep fry 2-3 minutes at 380F until golden.  Serve with avocado cream and/or remaining tomatillo salsa.

(Note:  Empanadas can be fried, cooled and frozen in advance.  Reheat in 425F oven 13-15 minutes).

Yield:  About 24 canape size empanadas
(1¾ cups tomatillo salsa)

For Avocado Cream

2 large avocados
2 tablespoons lime juice
1 small garlic clove
¼ cup sour cream
2-3 tablespoons of water
salt and pepper to taste

Place avocados, lime juice, garlic, sour cream in blender. Blend until smooth adding 2-3 tablespoons of water as needed to bring mixture together. Transfer to bowl and season with salt and pepper to taste.

Yield: About 1¼ cup