When I came across this recipe I wanted to try it. The pesto that went with it is so tasty that I made an extra batch to put on everything. It was also my first time making zoodles and they were tasty!
- 3 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons spice seasoning of your choice (I used Penzey’s Berbere blend…you could just use paprika or anything else that appeals to you)
- 2 teaspoons coconut oil, lard, tallow or ghee
- 1 cup arugula, firmly packed
- 1/4 cup Italian (flat-leaf) parsley
- 1/4 cup cilantro
- 1/4 cup olive oil
- 1 garlic clove, peeled and crushed
- 2 teaspoons freshly-squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup walnuts (optional)
- 3 zucchini, julienned into pasta-like noodles (or you can use a spiral slicer)
Dry the chicken thighs. Sprinkle the skin side with salt, pepper and seasoning.
Preheat your oven to 400 degrees, and heat a large stainless steel or cast-iron skillet over high heat. Once hot, add your oil and then add the chicken thighs, skin side down. Reduce the heat on your stove to medium-high, and cook the thighs for about 10 minutes (note: the chicken pieces will give off a lot of juices, causing quite a lot of splatter. Now is a perfect time to use a splatter screen!). Turn over and allow to cook for about 5 minutes on the skinless side. Remove the chicken pieces to a plate, discarding all the chicken juices.
While the chicken is cooking, make your pesto. To do so, place the arugula, parsley, cilantro, garlic, lemon juice, salt and olive oil in a food processor and mix until well combined.
Into the pan your chicken was cooked in, add the zucchini noodles, and toss with about 1/4 cup of the pesto – adding more to your taste preference.
Place the chicken pieces on top of the zucchini, skin side up, and place the entire pan in the oven.
Bake for 15-20 minutes or until chicken pieces are cooked through.