Pulled Chicken Sweet Potato Hash Bowl
Serves about 6
Ingredients
For the Chicken:
- 1 chicken leg
- 2 quartswater
- 1 shallot chopped into small pieces
- 1 garlic glove minced
- ½ Tbsp coconut oil
- Sea Salt & Pepper to taste
For the Hash:
- 2–3 Tbsp extra virgin olive oil or unrefined coconut oil
- 3 cups grated sweet potato, from 2 medium sweet potatoes (keep the skin on)
- 1 1/2 cups chopped kale pieces, from about 6–8 stemmed kale leaves
- sea salt
- freshly ground black pepper
Instructions
For the Chicken:
In as saucepan over med-high heat, simmer chicken leg in water for 2 hours (until tender and meat is falling off the bone.) Remove Chicken leg from water, allow to cool, and pull meat from the bone.
In a small saute pan over med-high heat, toast garlic in coconut oil until golden brown. Turn off heat, add chicken, and toss together. Season with sea salt.
For the Hash:
Sauté the kale pieces in 1 teaspoon of oil; you can do this in the cast iron first or in a separate pan while the potatoes cook.
Preheat a cast iron skillet over medium heat. While the skillet preheats, grate the sweet potato with a box grater or in a food processor with the grating attachment. Dry to prevent too much moisture in your potatoes. Add 2 tablespoons oil to the pan and let it heat up. Add the potatoes, sea salt and freshly ground black pepper; season to taste. Toss the potatoes in the oil with a spatula, then spread evenly. Let cook for 3-4 minutes. Flip the potatoes and cook until slightly crispy, about another 2-3 minutes. Turn off the heat; add the kale and toss together. Remove from the pan and serve.
*For Extra Omegas: Add ½ avocado. Drizzle with avocado/tahini sauce or put on the side.