MOJITO CHICKEN BURGERS WITH CUBANO SLAW

1 1/4 pounds ground chicken
1 tablespoon fresh lime zest
1/4 cup unsalted dry roasted peanuts, coarsely crushed
3 tablespoons dark raisins
3 tablespoons capers, drained
3 tablespoons chopped pimento-stuffed olives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup unseasoned bread crumbs
3 tablespoons olive oil
1 tablespoon bottled mashed ginger
1 tablespoon bottled roasted garlic
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
4 large ciabatta rolls, halved and toasted
4 slices Gruyere cheese
Cubano Slaw (recipe follows)
cilantro sprigs

In medium bowl, mix together ground chicken, lime zest, peanuts, raisins, capers, olives, salt, pepper and bread crumbs. Form into 4 equal patties.

In large skillet, place olive oil over medium high heat. Add chicken and cook about 5 minutes on each side. Remove chicken and keep warm.

To skillet, add ginger and garlic. Sauté 1 minute, just until fragrant. Stir in orange juice, lime juice, cumin and oregano.

Return chicken to skillet, cover, reduce heat and simmer about 5 minutes or until most of liquid is absorbed; basting occasionally and turning once.

Place chicken on roll bottoms. Top with cheese, Cubano Slaw and roll tops; garnish with cilantro sprigs.

Makes 4 servings.

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CUBANO SLAW

In medium bowl, mix together:
1/2 cup plain yogurt
2 tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Stir in:
1/2 cup shredded jicama
1/2 cup diced ripe mango
1/2 cup bagged slaw mix
2 small jalapeno peppers, seeded and minced
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro

adapted from a recipe by Sharyn Hill, of Las Cruces.