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Coconut Milk Braised Chicken with Harissa and Lime

Coconut Milk Braised Chicken with Harissa and Lime
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Coconut Milk Braised Chicken with Harissa and Lime is a flavorful and comforting dish that combines tender chicken thighs slow-cooked in rich coconut milk with the smoky heat of harissa paste and the bright freshness of lime juice. This one-pot recipe balances spice, creaminess, and citrus, making it perfect for a weeknight dinner or entertaining guests.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs

Sauce and Aromatics

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons harissa paste
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Other

  • 2 tablespoons olive oil
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides to enhance flavor and promote even browning.
  2. Brown the Chicken: Heat olive oil in a heavy skillet over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is deeply golden and crispy, about 5-7 minutes. Flip and sear the other side for 2 minutes before removing the chicken from the pan and setting it aside.
  3. Sauté Aromatics and Spices: Reduce the heat to medium. Add the chopped onion and minced garlic to the same pan and cook until softened and fragrant, about 3-4 minutes. Stir in the ground cumin, smoked paprika, and harissa paste, toasting the spices lightly for about 1-2 minutes to release their flavors.
  4. Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir to combine, scraping up any browned bits from the pan to incorporate into the sauce. Return the browned chicken to the pan, spoon some sauce over each piece, and bring the mixture to a gentle simmer.
  5. Braise the Chicken: Cover the pan and reduce the heat to low. Let the chicken cook gently for 25-30 minutes, or until fully cooked through, tender, and infused with the creamy, spicy sauce.
  6. Finish with Lime and Herbs: Once the chicken is tender, remove the pan from heat. Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro or parsley. Stir gently or serve as is to brighten the final flavors.

Notes

  • Use skin-on chicken thighs to keep meat juicy and add richness to the sauce.
  • Do not rush browning as a good sear adds essential flavor and texture.
  • Choose high-quality or homemade harissa for the best depth of spice.
  • Adjust the amount of harissa based on your preferred spice level.
  • Allow the braised chicken to rest for a few minutes off heat to let flavors meld fully.

Nutrition

Keywords: chicken, coconut milk, harissa, lime, braised chicken, spicy chicken, creamy chicken, one-pot meal, gluten free

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