Chicken with Apricot and Ginger-Soy Nut Butter - serves 4

2 garlic cloves
1 root ginger
1 cup all-fruit apricot jam
1/2 cup soy nut butter
1/4 cup orange juice
1 tbsp apple cider vinegar
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
8 bone-in chicken breast halves

Place the garlic and ginger in a food processor fitted with a metal blade. Pulse until minced. Add the jam, soy nut butter, orange juice, vinegar, cumin, salt, and cayenne, and blend until smooth.
Transfer the sauce to a 9-inch-by-13-inch baking pan and add the chicken, making sure to coat both sides. Cover with plastic wrap and refrigerate for 4 to 6 hours.
Set the oven to 350 degrees. Remove the chicken from the refrigerator, peel off the plastic wrap, and bake for 40 minutes.
Preheat the broiler. Spoon some of the marinade over the baked chicken and broil for 6 minutes, or until the surface is bubbly and browned.