Paleo Plan

Fruited Chicken Thighs

Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 90 minutes

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Ingredients

  • 4-6 large chicken thighs, skin on
  • 6 Tbs olive oil (divided)
  • 1 medium yellow onion, diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 2 medium apples, cored and diced
  • 1/4 cup golden raisins
  • 1/4 cup walnuts, chopped
  • 1 egg, beaten
  • 1 tsp dried tarragon

Instructions

  1. Preheat oven to 350℉.
  2. Wash and chop onion, celery, garlic and apples.
  3. Heat 2 Tbs olive oil in a skillet over medium-high heat.
  4. When pan is hot, add onion, celery, and garlic. Sauté about 3 minutes, until onion and celery are tender.
  5. Remove from heat.
  6. Add apple, raisins, walnuts, and eggs. Mix well.
  7. Prepare chicken thighs by pulling the skin away from the meat without removing it.
  8. Stuff apple mixture between the skin and meat.
  9. Arrange chicken pieces in a foil-lined baking dish with skin facing up.
  10. In a small bowl, combine the remaining 4 tsp olive oil with tarragon. Brush over chicken thighs.
  11. Bake, uncovered, basting every 15 minutes, for 1 hour or until chicken is fully cooked.

This recipe inspired in part or in whole from here.

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11 Comments

  1. Loved this recipe! Reminded me of a healthy holiday meal. Next time I will tried dried cranberries instead of the raisins!

    cnpalmer02

  2. Delicious! I poured the leftover stuffing over the chicken and baked it all as one. Chicken was juicy and full of flavor

    AnnieK

  3. Ok….didn’t read the recipe before going shopping! Anyway..little help here. Any thoughts on how to modify this recipe if your thighs are boneless, skinless? Primarily I’m concerned with the Oven Temp, the time and of course, how to apply the apple mixture. Thanks!

    cshiflett

  4. I made this with boneless/skinless thighs. Everything was the same (cook time, temp, and all) except I put a scoop of the apple mix below and on top of each thigh instead of stuffing it between the skin and the meat.

    This is really tasty, but a lot of work.

    shaun

  5. We really liked this! I prepped everything the night before and it was so simple to pop in the oven when I got home from work. Cooked perfectly and was so flavorful. I served with mashed cauliflower.

    ga_Mpls

  6. I am new to this diet (was recommended by my Dr.). I see alot of “Mashed Cauliflower”. How would you prepare that? Does it taste like potatoes? Different spices perhaps?

    Lorraine

  7. What I do is steam a head of cauliflower and then blend it. I use a submergeable blender, but you could use a regular blender or a food processor, too. I often saute some onions, garlic and herbs and salt in some olive oil and add it to the mix while I’m blending the cauliflower. We’ll add this to the recipes soon – thanks for the reminder!

    Neely

  8. I used chicken breasts instead of thighs. Just like stuffed chicken, you cut a pouch in the breast. I had to do it this way because the only organic chicken available around here in this dinky small town (which aren’t grown locally) are breasts. It was still good <3

    lydaugherty

  9. Seriously? 90 minutes is too long for a weeknight recipe.

    jschell

  10. Justin – Thanks, we’ll look into it. Sorry for the inconvenience!

    Neely

  11. Oh, WOW. This recipe was FANTASTIC – I served with some spiced butternut squash (microwave squash + nutmeg/allspice/cinnamon/coconut oil = YUM), and some steamed broccoli.. was a mini Thanksgiving dinner for me, plus lots of leftovers.

    I added an extra egg, and subbed coconut oil for olive, and it came out great. :)

    Sarah

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