Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons coconut oil
  • 1 lb. boneless, skinless chicken thighs
  • 28 oz. Muir Glen fire roasted whole tomatoes
  • 1/4 cup heavy cream
  • 4 leaves sage, chopped
  • 3 small/medium leaves lacinato kale, coarsely chopped
  • 1/2 cup shelled pistachios
  • 2 tablespoons agave nectar
  • 2 tablespoons coconut oil, melted

Instruction

  • Preheat oven to 400F.
  • In an oven proof skillet, sauté the chopped onion and garlic in coconut oil for about five minutes over medium-high heat, until the onion begins to soften and brown.
  • Add the chicken thighs, top side down and cook for 2 minutes.
  • Use tongs to turn the chicken over and cook for another two minutes. Remove the pan from the stove.
  • Pour the entire can of Muir Glen Fire Roasted Whole Tomatoes into the pan.
  • Add the cream, chopped sage, and chopped kale to the pan. Set aside. I didn’t stir everything together because I like the effect of some parts being more tomato-y and others more creamy.
  • In your food processor, combine the pistachios, agave, and melted coconut oil. Process for about 30 seconds. Scrape down the sides with a spatula and process again for another 10 seconds.
  • Clear the tops of the chicken of any leaves, and place a dollop of pistachio pesto on the top of each chicken thigh.
  • Bake in the oven for 20 minutes. If you want to brown the tops a bit more, broil on high for 1 and a half to 2 minutes.