Red Meat Allergy Friendly Maple & Apple Cider Chicken Hash
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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
- 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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