Savory Herb Infused Chicken Hash Recipe

About this recipe

Start your day with the comforting flavors of Savory Herb-Infused Chicken Hash. This delightful English-inspired breakfast combines tender chicken breast, vibrant carrots, and chayote squash, all sautéed to perfection with aromatic Moroccan spices and fresh parsley. The dish is dairy-free and high in protein, making it ideal for those seeking a nourishing yet flavorful morning meal. Cooking this hash is a seamless experience, taking just 30 minutes of your time while rewarding you with a heartwarming, satisfying plate. Serve it hot, and enjoy a balanced breakfast that fuels your day with 590 calories, 38g of protein, and the perfect blend of savory and citrusy zest.

Ingredients

• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• - Fresh Asian Chayote / Chow Chow
• 100 g Yorkshire English Carrots 100G
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 250 Ml Trs Lemon Juice 250Ml
• 1 Onion Large 1 Each
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Dice the chicken breast into bite-sized cubes and season lightly with salt and pepper.
2. 2. Peel and chop the carrots, chayote squash, and onion into small chunks for even cooking.
3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then sauté the minced garlic until fragrant.
4. 4. Add the diced chicken to the skillet and cook until browned and fully cooked, approximately 8 minutes.
5. 5. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
6. 6. In the same skillet, sauté the chopped carrots and chayote squash for 5 minutes, stirring occasionally.
7. 7. Add the onion and cook until softened and slightly caramelized, about 4 minutes.
8. 8. Return the cooked chicken to the skillet and sprinkle with the ras el hanout.
9. 9. Stir in the lemon juice and chopped parsley, allowing the flavors to meld for 2 minutes.
10. 10. Adjust seasoning with additional salt and pepper, as needed, and serve warm.

How to make Savory Herb Infused Chicken Hash

1. Prepare chicken and vegetables. Dice the chicken breast into bite-sized cubes and season lightly with salt and pepper. Peel and chop the carrots, chayote squash and onion into small chunks.
2. Cook the chicken. Heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant. Cook the chicken for approximately 8 minutes until browned and fully cooked, then set it aside, leaving the oil in the pan.
3. Sauté the vegetables. Sauté the carrots and chayote squash for 5 minutes, stirring occasionally. Add the onion and cook for about 4 minutes until softened and slightly caramelised.
4. Combine and season. Return the chicken to the skillet and sprinkle with Moroccan spice blend. Stir in the lemon juice and chopped parsley and let the flavours meld for 2 minutes.
5. Adjust and serve. Adjust the seasoning with extra salt and pepper as needed, and serve the hash warm.

Frequently asked questions

How long does Savory Herb Infused Chicken Hash take?

About 30 minutes: 10 minutes of prep and 20 minutes of cooking, all in one large skillet.

How do I get crispy edges on Savory Herb Infused Chicken Hash?

Spread the vegetables in a single layer in the hot pan and leave them undisturbed for a few minutes before stirring. Crowding the pan steams them instead of browning.

Can I use potatoes instead of chayote squash?

Yes, diced potatoes make a more classic hash. Parboil them first or cook them longer, as they take more time than chayote.

What should I serve with chicken hash for breakfast?

Top it with a fried or poached egg, or serve it with toast. A squeeze of lemon and fresh parsley brighten the savoury flavours.

Can I make chicken hash ahead of time?

Yes, cook it and keep it in the fridge for up to two days. Reheat it in a hot pan rather than the microwave so the edges crisp up again.