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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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.
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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