Red Meat Allergy Friendly Apple & Sage Chicken Hash
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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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