Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.