Savory Sweet Chicken Triangles

Preheat the oven to 400 degrees. In a skillet, cook the onion in butter until soft. 

Stir in ginger, 3/4 tsp cinnamon, cumin, salt, and pepper. 

Stir in apricot nectar; cook over medium-high heat for 3 minutes or until thick and syrupy. 

Stir in chicken, walnuts, cilantro, and dates; cool slightly.

Cut each pie crust into six triangle slices. Spread about 1/4 cup chicken mixture over each triangle of dough. Top with another triangle slice, tightly sealing edges with a fork; repeat to make six filled triangles.  

Make several small slits on top of triangles. Place on a baking sheet; bake for about 15 minutes or until the crust is lightly browned. 

Combine remaining 1/4 tsp cinnamon and powdered sugar; sift over hot triangles.