Coconut & Harissa Chicken Thighs

Name: Coconut & Harissa Chicken Thighs
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 6 Chicken Thighs, skinless, boneless; Some Smoked Paprika, @lachinatasmokedpaprika; Some Salt; 1 Shallots, finely diced; 1 Garlic Clove, diced; 1 tbsp Harissa Paste, @lamiriharissa; Some Chicken Stock, @knorruki; 1 tbsp Fish Sauce; 2 tsp Soy Sauce; 1 lime of Lime Juice, from 1 lime

These coconut and harissa chicken thighs are bold, fragrant, and deeply savory, with smoky spice from the paprika and a gentle kick from the harissa. The chicken simmers in a rich, tangy sauce finished with lime, making it ideal served over rice to soak up every bit of flavour.

These coconut and harissa chicken thighs are bold, fragrant, and deeply savory, with smoky spice from the paprika and a gentle kic... Show more

By Bella · Original recipe

Health Grade

B · Healthy

Time

40 min

Price

0,68 €

Calories

628 kcal

one pot

high protein

low carb

keto

Method

Prep the aromatics

Peel and finely dice the shallot. Peel and dice the garlic clove as finely as you can so it melts into the sauce. Cut the lime in half and squeeze out the juice, removing any seeds, then set everything by the stove so it is ready when you need it.

Season the chicken

Put the chicken thighs in a bowl and sprinkle over the smoked paprika and salt. Toss well so every piece is evenly coated, then leave the chicken to sit for 15 minutes at room temperature while you get the pan and remaining ingredients ready.

Heat the pan

Set a large shallow pan or sauté pan over medium-high heat and add a small splash of oil. Let it heat until the oil looks loose and shimmery; the pan should feel properly hot before the chicken goes in.

Brown the chicken

Lay the chicken thighs into the hot pan in a single layer, leaving a little space between them. Sear for 4 minutes, then turn and cook for 4 minutes more, until both sides are richly browned. The chicken does not need to be fully cooked at this stage. Transfer it to a plate, along with any juices that collect.

Cook the base

Lower the heat slightly to medium. Add the diced shallot and garlic to the same pan, followed by the harissa paste and a small pinch of salt. Cook for 2 to 3 minutes, stirring often and scraping up any browned bits, until the shallot softens and the mixture smells fragrant and toasty.

Build the sauce

Pour in the coconut milk and stir well to loosen everything from the bottom of the pan. Let it come to a gentle simmer, then add the chicken stock and 200 ml water. Stir until the sauce is smooth and evenly combined.

Simmer until tender

Season the sauce with the fish sauce and soy sauce, starting with a little of each and tasting as you go. Return the browned chicken thighs to the pan along with any resting juices. Simmer gently for 10 to 15 minutes, turning the chicken once or twice, until it is cooked through and the sauce has thickened slightly and clings to the meat.

Finish and serve

Stir in the lime juice and taste the sauce one last time, adding a touch more fish sauce, soy sauce, or lime if needed to balance heat, salt, and acidity. Serve the coconut and harissa chicken hot, spooning plenty of sauce over the top; it is especially good with rice if you have some ready.