AIP Friendly Maple & Apple Cider Chicken Hash
This skillet hash is the kind of weeknight dinner that feels indulgent but works hard for you behind the scenes. Tender chicken thighs and golden sweet potato cubes get tossed in a glossy glaze of pure maple syrup and apple cider vinegar, with fresh ginger, turmeric, and Ceylon cinnamon rounding out every bite with warm, layered flavor. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying your meal. Following the autoimmune protocol can make comfort food feel like a distant memory, especially when so many cozy dishes rely on nightshades, grains, or seed-based spices. This hash sidesteps all of that without sacrificing anything — the spice blend is fully compliant, coconut oil does the heavy lifting in the pan, and the maple-vinegar glaze delivers that sweet-savory punch you'd normally get from a sauce loaded with off-limits ingredients. Every component earns its place on the ingredient list. It serves four, so it's a solid option for meal prep or a family dinner when you need something satisfying and fast. Scatter a little fresh parsley over the top before serving and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1½ tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ¾ tsp fine sea salt, divided
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with ¼ tsp of the salt. Heat 1½ tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3–4 minutes until the undersides are golden and release easily, then stir and cook 2–3 minutes more until the pieces are opaque throughout with no pink at the center and register 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1½ tbsp coconut oil to the same skillet. Add the sweet potato and ¼ tsp of the salt. Cook, stirring every 2–3 minutes, for 10–12 minutes until the cubes are tender when pierced with a fork and golden on at least two sides.
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