Ingredients
12
12 servings
- •1 apple, chopped
- •1 small onion, chopped
- •3 cloves garlic, minced
- •1 tablespoon tomato paste
- •1 tablespoon ground sage
- •1 teaspoon celery seed
- •1 teaspoon anise seed
- •1 teaspoon ground marjoram
- •½ teaspoon ground allspice
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •1 pound skinless, boneless chicken thighs
Instructions
- Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from heat and let cool for 10 minutes.
- Place chicken thighs in a food processor; pulse until coarsely chopped. Process until ground. Transfer to a bowl. Fold in apple mixture.
- Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture.
- Preheat a large nonstick skillet over medium heat. Cook 4 patties until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate; wipe out skillet. Repeat with remaining patties.
Nutritional Facts
Per 12 servings
- Calories: 64
- Carbohydrate: 3g
- Fat: 3g
- Fiber: 1g
- Protein: 7g
- Sugar: 2g
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