Served on a bed of mashed sweet potatoes, this pecan crusted chicken is healthy comfort food and oh so easy.
4 – 6 skinkess chicken thighs
1 cup chopped pecans
1–2 tbs Ghee – melted
Salt and Pepper
Garlic (optional)
1 beaten egg
Preheat oven to 400 degrees
Season chicken with salt and pepper
Dip each chicken thigh in egg and then coat with the chopped pecans and place in cooking dish.
Drizzle melted Ghee on the pecans
Bake for 20 minutes.
Place chicken thighs into a non-stick baking dish
Serve on a bed of mashed sweet potatoes and side of vegetables.
INSTANT POT RECIPE
Season chicken
Turn the Instant Pot set to saute. Add 1-2 TBS olive oil. Brown the chicken thighs on both sides .
Remove the chicken from the pot and add 1 CUP OF CHICKEN OR VEGETABLE STOCK. (As my mother Bernice says:” “use stock, water doesn’t taste good.”) Scrape the bottom of the pot with a wooden spoon to remove any burned bits. Cancel sauté function.
Add the trivet to the Instant Pot and place chicken on top of the trivet.
Seal the lid and pressure cook on high for 10 minutes. When done, do a 10 minute natural release.
Remove the chicken from the pot and place on an oven-safe baking/serving dish.
Place chopped pecans over the chicken and brush/drizzle Ghee to give it a buttery flavor.
Pop it under the broiler to crisp it up for a minute or so.