Fruited Chicken Thighs

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Fruited Chicken Thighs

Servings 4

Total Time: 90 minutes

Cook Time: 90 minutes

Nutrition Information

calories 559

carbohydrate 24g

protein 27g

fat 41g


  • 6 piece(s) chicken thighs, (6 oz) skin on
  • 6 tablespoon(s) olive oil divided
  • 1 medium onion(s), yellow diced
  • 1 medium celery stalk(s) diced
  • 1 medium garlic clove(s) minced
  • 2 medium apple(s) ored and diced
  • 1/4 cup(s) raisins, golden
  • 1/4 cup(s) walnuts chopped
  • 1 large egg(s) beaten
  • 1 teaspoon(s) tarragon, dried


  1. Preheat oven to 350 F.
  2. Wash and chop onion, celery, garlic and apples.
  3. Heat 2 tablespoons 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 teaspoons 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


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

  2. 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!

  3. 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.

  4. 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.

  5. 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?

    1. 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!

  6. 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

  7. 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. :)

  8. I agree with jshell, 90 minutes just to cook is way too long. Its cooking right now and I got surprised with all the prep and then the time to cook too?.

  9. I enjoyed this recipe a lot! Made a double batch for leftovers.
    I notice no nutrition information is posted. Any plans to add that? I use this info daily.

  10. Oh, I’ve done something like this with vegetables. Just raw carrots, green pepper, and onion chopped up real small (minced?) and mixed together. I just sort of eyeball it so I can’t give measurements but it should look like about equal amounts of each when mixed together. Season to taste and stuff under the skin. I don’t bother with basting them and it still turns out fine. I might see if the celery and garlic livens things up. (not that I thought it was boring but I’ve got a lot of great ideas from this variation!)
    I never thought about doing it with fruit! And the addition of nuts might work with the veggies too. I might give this specific recipe a try in the future. Right now my dad is needs to lose a lot of weight and is diabetic so I’m a little hesitant to use the sweeter fruits like apple and raisins (grapes) just yet.

  11. Hi, I thought it tasted great! I cooked it for the hour and it was still pretty raw so I nuked it the rest of the way. I cooked it at 350. Was it supposed to be hotter? Thank you!

  12. Another winner. I cooked it for 80 minutes at 350F and the chicken was perfect – juicy and tender. Big hit with the husband. Definitely will make again.

  13. I do not want to use aluminum foil due to the aluminum in it. What else can be used to cover a bowl in the oven? Thanks, B

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