Red Meat Allergy Friendly Coconut-Turmeric Chicken Hash
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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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