MAPLE CHICKEN PUMPKIN BITES (APPETIZERS)

Steps:

• In a small saute pan using the dry heat method, heat your ground Fenugreek spice, your allspice powder, cinnamon and finally cumin for about 1 minute or so. This will ensure that the heat will literally wake up those spices. You will know they are ready when your kitchen will be filled with the aromas of maple and cinnamon spices. Pull of heat and immediately transfer to a small bowl. Set aside. What is Fenugreek?? It is an exotic spice found mostly in Indian cooking. The maple flavor Fenugreek adds is next to none. But it can be extremely bitter if you use too much (trust me, I know from personal experience), so please use the lesser amount till you become familiar with it. You can omit it totally and just add a few more tbsp of maple syrup if so desired. Dice the chicken into small pieces.
• In a medium frying pan over medium heat add your butter. Once melted add your chicken. Saute chicken till no longer pink. Add your spices and saute a minute more.
• Add in your pumpkin puree, and saute for a couple more minutes. I used fresh frozen pumpkin that I had steamed, canned pumpkin should work just fine. Turn off heat.
• Finally add your maple syrup and the basil along with your salt and a few cranks of pepper. Stir well. Taste for seasonings. Do you need more salt? Do you need more maple syrup? Set aside.
• Let's start on the wontons. In a small bowl add your cup of water. Lay out your first wonton wrapper. Using a very small pastry brush (or your fingers, I use the latter), baste all around the four corners of your wonton. This will ensure they will seal together. Place 1 tbsp or so of filling in the middle of your wrapper.
• Fold over the long way and seal. Pressing down just a little and making sure all areas have some filling. Place on sprayed aluminum foil lined baking sheet (easily clean up, hello). Continue filling wontons. Preheat oven to 375F. In a small bowl, melt your 2 tbsp of butter in your microwave (about 30 seconds), add your 1 tbsp of maple syrup and a dash of ground red pepper. Stir till incorporated and using a pastry brush, baste the chicken bites. Bake for approximately 20-22 minutes till lightly golden and the edges are nice and crispy. Remove from oven and serve.