1 TBSP coconut oil
¾ cup chopped raw pecans
2 stalks celery, diced (about ½ cup)
¼ cup chopped fresh parsley
3 medium carrots, diced (about ¾ cup)
¾ cup diced white or yellow onion
2 cloves garlic, minced
Pinch of sea salt
Pinch of freshly ground black pepper
Pinch of poultry seasoning
2 pounds boneless chicken thighs
FOR SERVING DAY
¼ cup coconut oil
Sea salt to taste
Freshly ground black pepper to taste
In a large skillet over medium heat, melt 1 TBSP coconut oil. Add the remaining stuffing ingredients and stir to combine. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Set the skillet aside, and let the stuffing cool completely.
On a large plate, lay the chicken thighs flat. Spoon about ¼ cup of the stuffing (you may need less, depending on the size of your thighs) into each chicken thigh. Roll the thighs snugly over the stuffing, and tie them with butcher’s twine.
Place the tied chicken thighs into 1-gallon freezer bags or a freezer container, being careful not to lose any of the filling, and freeze until needed.
Thaw the chicken in the refrigerator overnight.
When ready to cook, preheat your oven to 400°F.
Place the chicken thighs in a greased 9” x 13” baking dish.
Melt ¼ cup coconut oil, and pour it evenly over the chicken thighs.
Season with sea salt and pepper to taste.
Bake the chicken for 25-35 minutes or until cooked through. If desired, you can broil the chicken for the last 5 minutes to brown the tops further.