AIP Friendly Apple & Sage Chicken Hash
Savory, a little sweet, and deeply satisfying, this one-pan hash is the kind of weeknight dinner that feels like a treat without any of the usual compromise. Tender chicken thighs get a golden sear before joining caramelized sweet potato, soft onion, and just-tender apple in a skillet that smells absolutely incredible. Fresh sage, turmeric, ginger, and Ceylon cinnamon do the heavy lifting on flavor — no nightshades, no grains, no eggs, just warming spices that are completely on-protocol and genuinely delicious together. The small splash of apple cider vinegar at the end brightens everything up and ties the sweet and savory notes into something that tastes far more complex than the ingredient list suggests. One of the trickier parts of following an elimination-style protocol is finding meals that feel hearty and complete, and this hash absolutely delivers on both counts — it's filling enough to satisfy without relying on anything off the list. It serves four, so it's great for a family dinner or for portioning out across a busy week.
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 large apple (such as honeycrisp or granny smith), cored and cut into ½-inch dice
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 tsp apple cider vinegar
- ¾ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp of the salt. Heat 2 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan. Stir and continue cooking for another 2–3 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is opaque throughout with no pink at the center. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the same skillet. Add the sweet potato and the remaining 1/4 tsp salt. Cook, stirring occasionally, for 8–10 minutes, until the sweet potato is golden at the edges and just tender when pierced with a fork.
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