I’m from the south, so I’ve seen all kinds of fried foods in my life–but whether it’s meat, pickles, Twinkies, or ice cream, all of those, err, “foods” are made the same way. Batter. Eggs. Lots of oil. That’s probably the image you get when you think of fried foods, too. But this Moroccan Fried Chicken pan-fries poultry in pesto, of all things. Well, why not? Most pestos have a hearty base of oil and the herbs and spices are a wonderful flavor for that golden-brown crust pan-fried meats naturally form. This recipe is easy to prepare and pairs well with roasted veggies, cauliflower rice, and also makes a great protein for a salad!
Looking for more easy AIP recipes?
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- Combine all of the ingredients except the chicken in a blender and puree until smooth.
- Coat the meat in the herb sauce and marinate for 30 minutes.
- Heat a few tablespoons of oil in a skillet over medium-high heat.
- Cook until cooked through, flipping once, about 15 minutes total.