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Coconut Milk-Braised Chicken with Harissa and Lime Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 103 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings
  • 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 tender chicken thighs simmered in a creamy coconut milk sauce infused with spicy harissa paste, fresh ginger, and garlic. Finished with tangy lime juice and fragrant cilantro, it offers a perfect balance of heat, richness, and freshness. Served over steamed rice or rice noodles, it’s a delightful meal that showcases bold, vibrant flavors with a hint of exotic flair.

Ingredients

Scale

Chicken and Marinade

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

Sauce

  • 3 cloves garlic, grated
  • 2 tbsp grated ginger
  • 1 tbsp harissa paste
  • 2 cans full-fat coconut milk
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice

To Serve

  • 1 bunch cilantro, chopped
  • Steamed rice or rice noodles
  • Extra lime wedges (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for braising the chicken.
  2. Brown the chicken: Heat the coconut oil in a large Dutch oven or a heavy-bottomed sauté pan over medium-high heat. Season the chicken thighs generously with salt. Place the chicken in the pan skin-side down and cook for 5-7 minutes until the skin is rendered and golden brown. Remove the chicken from the pan and set aside.
  3. Prepare the sauce: To the same pot, add grated garlic, grated ginger, and harissa paste. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning. Then pour in the coconut milk, add the brown sugar and a pinch of salt. Stir gently and bring the mixture to a simmer.
  4. Braise the chicken: Carefully nestle the browned chicken thighs skin-side up into the simmering coconut milk sauce. Transfer the pot uncovered to the preheated oven.
  5. Cook in the oven: Allow the chicken to braise for 30 minutes in the oven, letting the flavors meld and the chicken cook through completely.
  6. Finish the sauce: Remove the pot from the oven and stir in the fish sauce and lime juice to add depth and bright acidity to the sauce.
  7. Serve: Divide the chicken and sauce into bowls. Top with freshly chopped cilantro and serve with steamed rice or rice noodles alongside. Optionally, garnish with extra lime wedges for squeezing over the dish.

Notes

  • Use full-fat coconut milk for a richer, creamier sauce.
  • Adjust the amount of harissa paste to your preferred spice level.
  • Fish sauce adds umami and saltiness, but you can substitute with soy sauce for a vegetarian version.
  • Leftovers can be refrigerated and reheated gently on the stovetop.
  • Bone-in, skin-on thighs keep the chicken moist and flavorful during braising.

Nutrition

  • Serving Size: 1 chicken thigh with sauce and rice
  • Calories: 480 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 35 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 105 mg

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