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!

Our Real Good Superbowl Spread

I had some leftover chicken thighs and decided to make boneless buffalo wings.  Found this great recipe and modified it:

Ingredients

Boneless Wings:
• 2 lbs chicken thighs, grilled and cut into thin slices
Sauce:
• The hardened cream from one can of coconut milk (discard the water)
• 1/4 cup unfiltered apple cider vinegar
• 1/4 cup honey
• 1/4 cup olive oil
• 1/2 tablespoon dry mustard
• 1/2 tablespoon hot madras curry powder
• 1/4 tablespoon chipotle powder 
• 1/4 tablespoon chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ginger powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

Prepare the Wings: 
 
1. Preheat oven on broil setting.In a skillet add the coconut milk cream, olive oil, honey, vinegar, mustard, hot madras powder, chili powder, ginger, garlic powder salt, and black pepper. Mix well over medium heat and add chicken thighs.
 
Bake:
2. Pour the chicken and sauce in a cookie sheet. Broil chicken wings 4 to 5 inches from the heat for about 9 minutes.  Serve hot with celery and carrots.

Thai Curry Chicken and Shrimp soup

 

1/2 chopped sweet onion
2 bell peppers chopped (I used a red and yellow pepper)
1/2 pound chopped chicken tenders
1 pound medium cooked shrimp, thawed and tails pulled off
1 can coconut milk
6 cups chicken stock
2 Tablespoons red curry paste
2 Tablespoons  olive oil
juice from one lime
1/4 c. chopped cilantro

In large pot saute onion and bell peppers in olive oil until onions become translucent.  Add chicken tenders.  Saute until chicken is cooked through.  Add red curry paste.  Continue cooking for a couple minutes.  Add chicken stock and coconut milk.  Over medium heat bring to a slow boil.  Add shrimp, lime juice and cilantro and serve.

The rest is Terra Sweet Potato and Vegetable Chips with home made salsa and guacamole