High Fructose Corn Syrup Free Herb-Ranch Chicken Hash
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Learn more āIngredients
4 servings
For the hash
- 1.5 lb boneless, skinless chicken thighs, cut into Ā¾-inch pieces
- 1.5 lb sweet potatoes (about 2 medium), peeled and cut into Ā½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided
- Ā½ tsp ground turmeric
- Ā¼ tsp ground ginger
For the herb-ranch sauce
- ā 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
- Ā¼ tsp onion powder
- Ā¼ tsp garlic powder
- Ā¼ 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 6ā8 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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