Chicken Hash

Name: Chicken Hash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges eggs; 79 milliliters chopped fresh parsley leaves; 3 teaspoons medium cloves garlic, minced (about; 1 teaspoon harissa, plus extra to serve on side; 4 servings Kosher salt and freshly ground black pepper; 591 milliliters homemade or store-bought low-sodium chicken stock, divided; 5 Tbsps olive oil, divided; 237 milliliters large onion, finely chopped; 1 teaspoons paprika; 454 grams skinless, boneless chicken breast or thighs, trimmed of visible fat; 510 grams Yukon Gold potatoes , peeled, cut into 1/2-inch cubes; 2 Tbsps zaatar spice

You can never have too many side dish recipes, so give Chicken Hash Head to the store and pick up thighs, za'atar spice, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

If using chicken breasts, slice breasts on the bias so that they are of equal thickness.

Ingredients you will need

Chicken Breast

Heat 2 cups broth over medium heat in medium saucepan to simmer.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add chicken and gently simmer until cooked through, about 5 minutes.

Ingredients you will need

Whole Chicken

Transfer to plate. When cool, cut into 1/2-inch cubes.

Add potatoes to broth and add water (if necessary) to just cover. Bring to boil over medium high heat. Reduce heat to medium and simmer until potatoes are easily pierced with knife, about 10 minutes.

Ingredients you will need

Potato

Broth

Water

Equipment you will use

Knife

Drain potatoes and reserve (discard any remaining potato-cooking liquid)

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Potato

In large non-stick skillet, heat 2 tablespoons oil over medium heat to shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and 1/2 teaspoon salt. Cook, stirring, until onions have softened and are beginning to turn golden, 6 to 8 minutes.

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Onion

Salt

Add 1/2 teaspoon ground black pepper, garlic, za-atar, paprika, and tumeric, and cook until fragrant, about 30 seconds.

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Ground Black Pepper

Paprika

Turmeric

Garlic

Add 2 tablespoon oil to pan. Stir in potatoes. Cook, stirring, until potatoes have browned, about 8 minutes. Stir in chicken, harissa, and remaining 1/2 cup broth. Cook, stirring, until broth has evaporated. Season to taste and stir in parsley.

Ingredients you will need

Potato

Whole Chicken

Harissa