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Coconut Milk Braised Chicken with Harissa and Lime

Coconut Milk Braised Chicken with Harissa and Lime

  • Author: Lina
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Dairy Free

Description

Coconut Milk Braised Chicken with Harissa and Lime is a vibrant and comforting dish that perfectly balances creamy coconut milk, smoky and spicy harissa paste, and zesty lime juice. Tender chicken thighs are seared and then slowly braised in a rich, flavorful sauce that’s easy to make in one pan. Ideal for weeknight dinners, this recipe is customizable in heat and ingredients, making it accessible to both spice lovers and those new to exotic flavors.

Ingredients

Scale

Protein

  • 1.5 lbs boneless, skinless chicken thighs

Dairy and Oils

  • 1 tablespoon olive oil
  • 1 can (13.5 oz) coconut milk

Spices & Sauces

  • 2 tablespoons harissa paste (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Produce

  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro or parsley, chopped (optional garnish)

Instructions

  1. Prepare Your Ingredients: Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Mince the garlic cloves and dice the onion to have them ready for cooking.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside to lock in juices and flavor.
  3. Sauté Aromatics: Reduce the heat to medium and add the diced onion and minced garlic to the same skillet. Cook for 2-3 minutes, stirring occasionally, until the onions soften and become fragrant, forming a flavorful base for the sauce.
  4. Add Harissa and Coconut Milk: Stir in the harissa paste ensuring it coats the onions and garlic well. Slowly pour in the coconut milk while scraping the bottom of the pan to deglaze and combine the flavors. This forms a rich, spicy, creamy sauce.
  5. Braise the Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the top, then reduce the heat to low and cover the pan. Let it simmer gently for 25-30 minutes until the chicken is tender and infused with the sauce.
  6. Finish with Lime: Once the chicken is cooked through, squeeze fresh lime juice over the dish and stir gently to brighten the flavors and add a zesty finish.

Notes

  • Use boneless, skinless chicken thighs for tender, moist meat that braises well.
  • Braise gently on low heat to prevent coconut milk from curdling and to allow flavors to meld.
  • Choose a good-quality harissa paste for authentic smokiness and heat.
  • Don’t skip searing the chicken first to achieve a flavorful caramelized crust.
  • Add lime juice at the end to preserve its fresh brightness.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: North African-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 400 mg
  • Fat: 30 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 100 mg

Keywords: coconut milk chicken, harissa chicken, braised chicken, spicy chicken, easy dinner, one pan meal, dairy free, gluten free, weeknight dinner

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Find it online: https://dishesbylina.com/coconut-milk-braised-chicken-with-harissa-and-lime/