Red Meat Allergy Friendly Rosemary-Garlic Chicken Hash
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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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