AIP Friendly Rosemary-Garlic Chicken Hash
Hearty, golden, and deeply savory, this one-skillet meal is the kind of weeknight dinner that feels indulgent without straying from a strict elimination protocol. Seared chicken thighs get chopped and folded into caramelized sweet potato, softened onion, and a fragrant hit of fresh rosemary and garlic — all cooked in coconut oil, which is one of the few cooking fats that checks every box here. Turmeric and ginger round out the spice profile without reaching for anything nightshade-based or seed-derived, so the flavor is warm and complex while staying completely on-plan. The splash of apple cider vinegar at the end is a small move that makes a big difference, brightening everything and pulling the whole hash together. One of the trickier parts of this way of eating is finding meals that feel genuinely satisfying rather than just compliant, and this one delivers on both counts. It comes together in a single cast iron skillet and serves four, making it just as practical for a Sunday meal prep session as it is for a busy evening. A handful of fresh parsley on top adds a pop of color and a clean, herby finish right before serving.
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lb boneless, skinless chicken thighs
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp coconut oil, divided
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat 1 tbsp of the coconut oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the thighs reach 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then shred or chop into rough 1/2-inch pieces.
- 2
Return the skillet to medium-high heat and add 1 tbsp of the coconut oil. Add the diced sweet potato in a single layer and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking, stirring every 2–3 minutes, for 8–10 minutes total, until the sweet potato is tender when pierced with a fork and caramelized at the edges. Transfer to a plate and set aside.
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