Pecan Stuffed Chicken Thighs

TUFFING INGREDIENTS

1 TBSP (15 ml) 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
CHICKEN INGREDIENTS

2 pounds (907 g) boneless chicken thighs
Butcher’s twine
FOR SERVING DAY

¼ cup coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

In a large skillet over medium heat, melt 1 TBSP (15 ml) 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.
Serving Day:

Thaw the chicken in the refrigerator overnight.
When ready to cook, preheat your oven to 400°F (200°C).
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.

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Pecan stuffed chicken thighs turn an inexpensive cut into something genuinely special. Boneless thighs are rolled around a savoury filling of toasted pecans, carrots, celery, onion, and parsley, tied snugly, and roasted in coconut oil until the nuts perfume the whole kitchen.

Pro Tips

• Cook the stuffing vegetables first and let them cool completely before filling — warm filling melts the fat in the raw chicken and makes rolling messy.
• Roll the thighs snugly and tie them with butcher's twine at even intervals; the twine keeps the spirals intact so every slice shows the stuffing.
• Chop the raw pecans reasonably small so the filling packs tight and the nuts toast as the rolls bake rather than staying raw at the centre.
• About ¼ cup of filling per thigh is the right amount — overstuffing makes the rolls burst at the seams in the oven.
• A hot 400°F (205°C) oven gives you golden tops and juicy centres; the rolls go straight from freezer-thawed to the greased baking dish with no fuss.

Frequently Asked Questions

Can I make these chicken rolls ahead?

Yes — this is a freezer-meal recipe. Freeze the tied rolls raw, thaw overnight in the fridge, then roast at 400°F until cooked through and golden.

Are pecan stuffed chicken thighs paleo?

Completely: the filling is pecans, celery, carrots, onion, garlic, and parsley, cooked in coconut oil and bound by the roasting juices.

What can I use instead of pecans?

Walnuts or almonds work in the same quantity. Whatever nut you choose, chop it small so the filling holds together inside the roll.

How do I know when the rolls are cooked?

After roasting at 400°F (205°C), the juices should run clear and the thickest roll should register 165°F (74°C) at the centre.

Recipe Card

Stav Kogan

Pecan Stuffed Chicken Thighs

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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
• 2 lb boneless chicken thighs
• ¼ cup coconut oil

Method

 

1. Serves 4 Prep Day: In a large skillet over medium heat, melt 1 TBSP coconut oil.
2. Add the remaining stuffing ingredients and stir to combine.
3. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes.
4. 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.
5. Roll the thighs snugly over the stuffing, and tie them with butcher’s twine.
6. 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.
7. Thaw the chicken in the refrigerator overnight.
8. When ready to cook, preheat your oven to 400°F.
9. 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.
10. Season with sea salt and pepper to taste.
11. 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.

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