I’ve decided I’m going to start adding some of the more interesting Paleo recipes I’ve stumbled upon — the ones that I use when I want to add a little bit of variety to my usual meat plus vegetable meals, or when I’m trying to impress non-Paleo dinner guests 😉
This is one of my all-time favourites. I can’t recall for certain, but I think the idea originally came from Mark’s Daily Apple (which, by the way, has the most fantastic collection of Paleo-friendly recipes, searchable in the archives, or downloadable in e-book format). Chicken thighs work best for this recipe because they remain moist during cooking (they’re also super cheap!), but the “breading” can be used with chicken breast too, as long as you are careful not to over-cook them. Without further ado…
Pecan “Breaded” Chicken Thighs
8 boneless, skinless chicken thighs
2 whole eggs, beaten
1 cup pecan meal (if you can’t find pecan meal, simply grind about 1.5 cups of pecan pieces in the food processor)
1 tbsp dried parsley
2 tbsp dried chives
salt, pepper or other spices, as desired
1. Mix the pecan meal with the spices and put into a shallow bowl.
2. Dip each chicken thigh into the egg, then coat both sides with the pecan mixture.
3. Pan-fry on medium-high for approximately 5 min per side, until the pecan coating is a toasty brown and the chicken is cooked through (you can also quickly brown them in a frying pan and then bake them in the oven if you prefer).
Serves 3 to 4.
P.S. I do realize this post really needs an accompanying photo, but we had ribeye steaks for dinner this evening (yum!), so unfortunately I don’t have one. I will try to take care of that later this week.