This Harissa Chicken recipe is sure to be a crowed-pleaser. The aroma of the dish is a perfect blend of spices and herbs, with a hint of ginger and garlic. The heat from the harissa paste is balanced out by the sweetness of the brown sugar and the creaminess of the coconut milk. The texture of the dish is a perfect combination of crispy golden-brown chicken skin and tender, juicy chicken. The flavors are bold and irresistible, with a hint of tanginess from the lime juice that lingers on the palate. The coriander adds a freshness and a burst of flavor that complements the dish perfectly. The dish is served with steamed rice which soaks up the delicious sauce and creates a perfect harmony of flavors.
Ingredients:
- 6 Chicken thighs, bone in, skin on
- 1 tbsp Coconut oil or natural oil
- 3 Cloves grated garlic
- 2 tbsp grated ginger
- 2 tbsp Dalia's Pantry original Harissa (or sweet if you don't like it spicy)
- 2 cans coconut milk
- 2 tbsp Brown sugar
- 2 tbsp lime juice
- 1 Bunch coriander
- ½ tbsp salt
- 1 Cup steamed rice for serving
Instructions:
- Preheat the oven to 375F or 190C.
- In a large pan over medium-high heat, heat the coconut oil. Season the chicken thighs with salt, then place them in the pot, skin-side down. Cook for 5-7 minutes or until the skin is golden brown and crispy.
- Remove the chicken from the pan.
- In an oven safe pot add the grated garlic, ginger, and harissa paste. fry for 1-2 minutes until the garlic is fragrant. Next, add the coconut milk, brown sugar, and a pinch of salt. Bring to a simmer, then gently place the chicken thighs into the sauce, skin-side up.
- Place the pot in the oven, uncovered, and cook for 30 minutes. Remove from the oven. To serve, divide the chicken and sauce into bowls, top with fresh cilantro, and extra lime wedges. Serve with steamed rice.
- sit back, relax and enjoy.