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Paleo Chicken Hash Recipe

It’s time to hash it out! Make this paleo chicken hash recipe for your friends and they’ll be fighting for the last bite.

In keeping with the paleo diet, this hash is dairy-free. You still want that buttery sweetness though, and that’s where coconut butter and ghee come into play.

Where to Find Coconut Butter

Coconut butter has a lot going for it. It’s safe for our dairy-free folks and those just keeping it paleo. It also has a low glycemic index, a good amount of healthy fat, and around 3g of protein per cup.

So where do you find this magical fat? Two options: You can make it or buy it.

Buying it will cost you in the neighborhood of $8 a jar ($US) not including shipping, but you may decide the convenience is worth it.

If you’d rather save your pennies, great – here’s a link to help you make it yourself.

Using Ghee as Butter

This dish doubles down on buttery goodness with the addition of ghee, or clarified butter.

Ghee is a staple in South Asian and Middle Eastern cuisines, and you should start using it more in your own kitchen. It contains butyrate to aid your digestion, it’s rich in vitamins A, D, E and K, and it has high amounts of conjugated linoleic acid, which has been linked to studies showing improved insulin resistance and cancer fighting properties.

Ghee was once difficult to find, but more and more stores are beginning to carry it. If you can’t find it, here’s a link to make your own in a slow cooker.

Paleo Chicken Hash Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Entree, Dinner
• Cuisine: French

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Ingredients

For the chicken hash:

• 2 chicken breasts, sliced into small slices
• 1 onion, sliced
• 2 carrots, grated
• 1 leek, sliced
• 2 Tablespoons of avocado oil to cook with

For the sauce:

• 4 Tablespoons (60 ml) of ghee
• 2 Tablespoons (30 ml) of Dijon mustard
• 2 Tablespoons (30 ml) of chicken broth
• 2 Tablespoons (30 ml) of coconut butter (not coconut oil or coconut milk!)
• A bit of salt and pepper

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Instructions

1. Sauté the chicken and vegetables in avocado oil until cooked.
2. To make the sauce, melt the ghee in a small saucepan and stir in the mustard, broth, and coconut butter. Whisk gently and reduce for 5-10 minutes until a creamy sauce forms.
3. Let the sauce cool and drizzle over the chicken hash.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 822
• Sugar: 6 g
• Fat: 63 g
• Carbohydrates: 17 g
• Fiber: 3 g
• Protein: 48 g