Tartlets with Cranberry Salsa
Tartlets
1 lb Manitoba ground chicken thighs
1/4 cup minced onion
2 tbsp water
1 tsp thyme
1/2 tsp salt
1 egg, beaten
1/3 cup light sour cream
24 frozen mini tart shells
Salsa
1/2 cup fresh or frozen cranberries
1/4 cup sugar
2 green onions, sliced
1/4 cup fresh cilantro
2 tsp ginger root, chopped
1 lime, grated and juiced
1 jalapeno pepper, sliced
Combine all salsa ingredients in a food processor. Pulse on/off until the mixture is chopped (not pureed). Cover and chill at least 2 hours.
Preheat the oven to 400 degrees F. (200 degrees C.)
In a skillet, combine ground chicken, onion, water, thyme and salt. Stir cook until the ground chicken is no longer pink and any liquid has evaporated. Remove from heat. Beat together egg and sour cream. Stir into meat mixture. Fill tart shells. Bake for 12 - 15 minutes until crust is golden brown.
Serve warm tartlets topped with cranberry salsa. Salsa will keep in the fridge for one week.
Make ahead tip: The chicken mixture, without the egg and sour cream, can be prepared in advance and refrigerated for up to 2 days or frozen for up to 3 months. If refrigerated, microwave the chicken mixture until just warm then add the egg and sour cream. If frozen, thaw the chicken mixture in the fridge or microwave, warm slightly, then add the egg and sour cream.
