Almond Free Herb-Ranch Chicken Hash

Total time50 min

Prep time15 min

Cook time35 min

5.0

(13)

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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
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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