Instructions

1. Soften diced potatoes by either parboiling or microwaving. To parboil, bring a medium pot of water to a boil, add the diced potatoes, and boil for 5-10 minutes, or until the potatoes are barely fork tender, and immediately drain. To microwave, place the diced potatoes in a bowl half filled with water and microwave for 5 minutes or until barley fork tender
2. Heat a large cast iron skillet over medium-high heat and add half of the ghee. Once the ghee is melted and the cast iron is very well heated, add the potatoes to the skillet
3. Cook undisturbed for 3 minutes until the side of the potato being cooked has developed a nice brown color. Stir the potatoes to flip and cook for another 4 minutes
4. Sprinkle the minced garlic, parsley, rosemary, thyme and a pinch of salt and pepper over the potatoes and stir to coat. Cook another 4 minutes, stirring occasionally to evenly brown the sides of the potatoes that haven’t been browned yet
5. Transfer the potatoes to a large bowl or plate. Add the remaining half of the ghee to the skillet and melt. Once melted and hot, add the diced chicken into the skillet and season with the garlic powder, onion powder, paprika and a pinch of salt and pepper. Stir to coat
6. Cook undisturbed for 4 minutes, or until browned on one side and then stir. Cook another 5 minutes, stirring occasionally, until all of the chicken pieces are browned
7. Add the potatoes back into the skillet with the chicken and stir together. Top with additional chopped parsley