AIP Friendly Herb-Ranch Chicken Hash
Ranch dressing is one of those flavors that feels completely off the table when you're navigating the autoimmune protocol — dairy, buttermilk, and a long list of off-limit spices tend to make it a distant memory. This hash brings that creamy, herby comfort back by swapping in full-fat coconut milk and apple cider vinegar as the base, then loading it up with fresh chives, dill, and parsley for that unmistakable ranch character. The result is a sauce that actually clings to every piece of golden sweet potato and turmeric-kissed chicken thigh, making each bite feel indulgent rather than restricted. Sweet potatoes get a proper sear in coconut oil until their edges caramelize, and the chicken is cooked through in the same cast iron skillet, so the whole dish builds flavor in layers without dirtying every pan in your kitchen. Turmeric and ginger do the heavy lifting on seasoning while staying well within protocol guidelines, and the aromatics — onion and garlic cooked down until soft and fragrant — round everything out beautifully. It comes together in one skillet and serves four, making it just as practical for a weeknight dinner as it is satisfying for a lazy weekend brunch.
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Learn more →Ingredients
4 servings
For the hash
- 1.5 lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1.5 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the herb-ranch sauce
- ⅓ cup full-fat coconut milk
- 1 tbsp apple cider vinegar
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh chives, sliced (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, apple cider vinegar, chives, dill, parsley, onion powder, garlic powder, and 1/4 tsp salt until combined. Set aside.
- 2
Heat 2 tbsp coconut oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato in a single layer, season with 1/2 tsp salt, and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking for another 6–8 minutes, stirring every 2 minutes, until the sweet potato is tender when pierced with a fork and caramelized at the edges. Transfer to a plate.
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