Chicken Bites with Ginger-Apricot Sauce

 Ingredients

1 pound ground chicken

2 cups shredded sweet potato

1 cup finely chopped Swiss chard leaves loosely packed

1 large egg whisked

1 teaspoon minced garlic

½ teaspoon ground ginger fresh ginger 

2 scallions thinly sliced

1 tablespoon Indian curry powder 

2 teaspoons Diamond Crystal kosher salt

Juice and zest from 1 lime

Apricot-Ginger Sauce

2 tablespoons coconut aminos

½ cup apricot jam sweetened with fruit juice

½   teaspoon minced fresh ginger or ¼ teaspoon ground ginger

¼ teaspoon freshly ground black pepper

2 tablespoons lemon juice

Instructions

Preheat the oven to 400° F convection bake with the rack in the middle position. Line two rimmed baking sheets with parchment paper and set aside.

In a large bowl, combine all the chicken bite ingredients

Using your hands, mix all the ingredients together until well combined, but don’t overwork the mixture.

Scoop out heaping tablespoon balls and arrange them on the two lined baking sheets, making sure they sit about 2 inches apart. Smoosh each ball with your fingers into ½-inch thick patties.

Cook in the oven for 15  minutes or until browned on the edges and cooked through, rotating the tray at the midway point. 

While the bites are baking, make the dipping sauce. In a small saucepan, combine the coconut aminos, apricot jam, and fresh ginger. Stir the sauce over medium heat until simmering. 

Remove the pot from the heat, and add the freshly ground black pepper and lemon juice.

Serve the turkey bites with the dipping sauce!