I have been in a chicken mood lately if you haven't noticed. This post will be short and sweet because I don't want to take up your time when you could be making these tacos instead--but with a grain-free modification of course! I got the idea from "What's Cookin, Chicago"
The point is I am in love with the pesto--in love. This special pesto has my favorite things in it: garlic, cilantro and tequila...yum! In fact, I ate this for breakfast the next day and no, that doesn't make me an alcoholic! The best part is, this is one half crock pot meal and the other half is pretty dang easy too. So here it is, make it! Hope you likey.
1 whole chicken
salt and pepper to taste
3 Tbs. almonds
1 1/4 cup fresh cilantro
1/8 cup tequila
juice of one lime
3 Tbs. olive oil
3 cloves garlic, whole
1 Tbs. cumin
1/8 tsp. cayenne
1 red bell pepper
Cover chicken with olive oil salt and pepper and put it in a crock pot. Roast for 8 hours, then remove and allow it to cool.
Preheat oven to 350. On a small baking sheet, roast 3 Tbs. of almonds until they turn dark brown (about 8 mins). Remove from oven and place in a food processor along with cilantro, tequila, lime juice, olive oil and garlic cloves and process until you have a smooth consistency. Then add cumin and cayenne and process for another 1-2 mins. Once the chicken has cooled, start shredding it and place meat in a large bowl. I used paleo flatbread in place of tortillas/taco shells. Smear pesto on the flatbread or you can use large-leaf of lettuce and pile on the chicken and top with bell peppers, purple onion or whatever else you prefer.
*You can leave out tequila and use more olive oil and a little water if you like.
** You can also use walnuts instead of almonds but they give a drier end-result, so you may want to add more oil and tequila.