Ginger-Sesame Chicken

12 boneless, skinless chicken thighs
approx 1 inch section of fresh ginger root, peeled
5 cloves of garlic
1/4 c. sesame seeds
5 pitted medjool dates
1/2 c. apple cider vinegar
3 T. sesame oil
1/2 c. olive oil
1 tsp. sea salt
3 T. water
1/2 c. salted cashews
3 T. olive oil

Preheat oven to 400 degrees.

In food processor blend blend ginger root, garlic, sesame seeds and medjool dates until forms a well blended paste.  While blending, pour in apple cider vinegar and sesame oil.  Slowly add olive oil until all ingredients are incorporated and sauce is a applesauce consistency.  Add sea salt and water and blend for a few more seconds.  Pour sauce out into a separate bowl.

Remove 1/2 cup of the sauce mixture at this stage to use as a marinade for the chicken. Put the chicken thighs in a gallon size freezer bag and add the 1/2 cup of sauce.  Mix the chicken and the sauce up good and let it marinade in the refrigerator for 30 minutes before cooking.

Use the food processor to blend cashews and olive oil into a paste.  After you reach a paste consistency, pour the sauce that was set aside earlier back into the food processor with the cashew paste.  Blend until well incorporated.  Sauce will be a applesauce consistency.

Place marinated chicken thighs in a casserole dish and bake at 400 degrees for one hour.  Sprinkle chicken with sesame seeds and allow to brown under broil for a few more minutes or until the sesame seeds begin to brown.

Serve with cole slaw or Asian cucumber salad and a side of sweet potato spears.

This one was a big hit with the kids!

Enjoy!