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Coconut Milk-Braised Chicken with Harissa and Lime Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 91 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: North African / Middle Eastern fusion

Description

This Coconut Milk-Braised Chicken with Harissa and Lime is a flavorful and comforting dish featuring succulent chicken thighs simmered in a fragrant blend of coconut milk, harissa, garlic, and ginger. Enhanced with a touch of brown sugar, fish sauce, and fresh lime juice, this recipe offers a perfect balance of creamy, spicy, and tangy notes. Served over steamed rice or rice noodles, it’s an ideal meal for a cozy dinner that’s both exotic and easy to prepare.

Ingredients

Scale

Chicken

  • 4–6 chicken thighs, bone-in, skin on
  • 1 tbsp coconut oil or neutral oil
  • salt to taste

Spices and Flavorings

  • 3 cloves garlic, grated
  • 2 tbsp grated ginger
  • 1 tbsp harissa paste
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice

Liquids

  • 2 cans full-fat coconut milk (about 13.5 oz each)

Garnish and Serving

  • 1 bunch fresh cilantro
  • Extra lime wedges for serving
  • Steamed rice or rice noodles for serving

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for braising the chicken.
  2. Brown Chicken: Heat coconut oil in a large Dutch oven or sauté pan over medium-high heat. Season the chicken thighs with salt and place them skin side down in the hot oil. Cook for 5-7 minutes until the skin is golden brown and crispy. Remove the chicken and set aside.
  3. Sauté Aromatics: In the same pot, add grated garlic, grated ginger, and harissa paste. Sauté for 1-2 minutes until the garlic becomes fragrant, stirring frequently to prevent burning.
  4. Add Liquids and Simmer: Pour in the coconut milk, brown sugar, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat.
  5. Braise Chicken: Carefully place the browned chicken thighs back into the pot, skin side up, submerging partially in the coconut milk sauce. Transfer the pot uncovered into the preheated oven and cook for 30 minutes until the chicken is tender and cooked through.
  6. Finish Sauce: Remove the pot from the oven. Stir in the fish sauce and lime juice to add depth and brightness to the sauce.
  7. Serve: Divide the chicken and sauce into serving bowls, garnish with fresh cilantro and extra lime wedges. Serve alongside steamed rice or rice noodles for a complete meal.

Notes

  • You can substitute fish sauce with soy sauce for a vegetarian or halal variation.
  • Adjust the amount of harissa paste depending on your preferred spice level.
  • Use full-fat coconut milk for the richest flavor and creamier sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Bone-in chicken thighs provide more flavor and stay moist during braising, but boneless can be used for quicker cooking.

Nutrition

  • Serving Size: 1 chicken thigh with sauce and rice (about 1/4 of the recipe)
  • Calories: 480
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 34g
  • Saturated Fat: 25g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 130mg

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