AIP Friendly Coconut-Turmeric Chicken Hash
This skillet dinner is hearty, warming, and packed with color — golden sweet potato, tender zucchini, and juicy shredded chicken thighs all pulled together by a silky coconut milk sauce. Ground turmeric and fresh ginger give it a deeply aromatic backbone, while a touch of Ceylon cinnamon adds subtle warmth without any heat. Coconut aminos stand in for soy sauce, and every single ingredient here is carefully chosen to stay within the boundaries of the autoimmune protocol — no nightshades, no grains, no eggs, no seed-based spices. That can feel like a long list of restrictions when you're staring down a weeknight dinner, but this recipe proves the framework still leaves plenty of room for bold, satisfying flavor. The technique is straightforward: sear, sauté, and simmer everything in one large skillet, which means less cleanup and more time at the table. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel finished rather than stripped down. It serves four, making it a solid option for meal prep or a relaxed family dinner.
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Learn more →Ingredients
4 servings
For the hash
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp coconut oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ½ cup full-fat coconut milk
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry and season on both sides with 1/4 tsp of the salt. Heat 1 tbsp of the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the thighs reach 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then shred or chop into bite-sized pieces.
- 2
Return the skillet to medium-high heat and add 1 tbsp of the coconut oil. Add the diced sweet potato in a single layer and cook undisturbed for 4 minutes, until the cut sides are golden. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the sweet potato is just tender when pierced with a fork. Transfer to a plate and set aside.
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