Heat oven to 180°.
Fry leeks in sesame oil.
Add to blender with cashew nuts.
Drizzle sesame oil over, add a few torn basil leaves, herbal salt and pepper and dried mint.
Whizz together until a paste has formed.
Stuff deboned thighs with the mixture and top with a basil leaf.
For each chicken thigh, drizzle a piece of tin foil with sesame oil and herbal salt.
Lay thigh on top of tin foil and fold over onto itself to close in the stuffing.
Wrap up the tin foil parcels.
Bake in the oven for 10 - 15 minutes.
Serve with sweet potato mash and broccoli.
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