Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mouthwatering Coconut Harissa Curry Braised Chicken! Imagine tender, golden-brown chicken thighs swimming in a luxuriously creamy coconut sauce, infused with the fiery and complex flavors of harissa. This North African-inspired dish promises to tantalize your taste buds, delivering a perfect balance of spicy, creamy, and aromatic notes that will transport you straight to a bustling market in Marrakech.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 can coconut milk
- 2 tbsp harissa paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add a small amount of oil and sear the chicken thighs skin-side down until golden brown and crispy, about 5-6 minutes. Flip and sear the other side for 3-4 minutes.
- Remove the chicken thighs from the pan and set aside. In the same pan, reduce heat to medium and add chopped onions, cooking until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and grated ginger to the onions, stirring constantly to prevent burning. Cook for an additional 1-2 minutes until fragrant.
- Stir in the harissa paste, allowing it to bloom and release its complex spicy flavors for about 30 seconds.
- Pour in the coconut milk, scraping the bottom of the pan to release any browned bits. Stir to combine the harissa and coconut milk into a smooth sauce.
- Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. Reduce heat to low, cover, and simmer for 25-30 minutes or until chicken is cooked through and tender.
- Check the internal temperature of the chicken, which should reach 165°F (74°C). If the sauce is too thin, remove the chicken and reduce the sauce over higher heat for a few minutes.
- Garnish with freshly chopped cilantro before serving. Serve hot with rice, couscous, or crusty bread to soak up the flavorful sauce.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown sear that locks in maximum flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better sauce development.
- Don't rush the harissa paste blooming process - those 30 seconds of cooking allow the spices to release their full, complex flavor profile.
- For an extra depth of flavor, consider using bone-in, skin-on chicken thighs which provide more richness and moisture.
- Check the chicken's internal temperature to ensure it reaches 165°F (74°C) for safe and perfectly cooked meat.
- If you prefer a thicker sauce, let it reduce uncovered for a few extra minutes or add a small amount of cornstarch slurry.
- Fresh cilantro is key - chop it right before serving to maintain its bright, fresh flavor and vibrant color.
Nutrition Facts
Calories: 478kcal
Carbohydrates: g
Protein: 29g
Fat: 35g
Saturated Fat: 19g
Cholesterol: 120mg
