Print

Coconut Milk Braised Chicken with Harissa and Lime

Coconut Milk Braised Chicken with Harissa and Lime
Print Recipe

Coconut Milk Braised Chicken with Harissa and Lime is a vibrant and comforting dish that balances creamy coconut milk, smoky harissa, and zesty lime. Perfect for an easy weeknight dinner or an impressive weekend meal, it features tender chicken thighs slow-cooked in a fragrant North African-inspired sauce, garnished with fresh herbs and citrus to brighten every bite.

Ingredients

Scale

Chicken and Protein

  • 4 bone-in, skin-on chicken thighs

Liquids

  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • Juice and zest of 1 lime
  • 1–2 tablespoons olive oil

Spices and Flavorings

  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 garlic cloves, minced
  • 1 medium onion, diced
  • Salt and pepper, to taste

Garnish

  • Fresh cilantro or parsley, chopped
  • Lime wedges (optional)

Instructions

  1. Prepare the Chicken: Pat dry the chicken thighs thoroughly to ensure the skin gets crispy when seared. Season both sides evenly with salt and pepper to create a well-balanced flavor base.
  2. Sear the Chicken: Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for about 4-5 minutes until golden brown, then flip and sear the other side for another 4-5 minutes. Remove the chicken and set aside temporarily.
  3. Sauté Aromatics: In the same pan, add diced onions and minced garlic. Cook for about 3 minutes until they are softened and fragrant, establishing the flavor foundation for the sauce.
  4. Build the Sauce: Stir in the harissa paste, ground cumin, and smoked paprika, toasting the spices for about 1 minute to release their aromas. Pour in the chicken broth and coconut milk, scraping the bottom of the pan to lift any flavorful browned bits.
  5. Braise the Chicken: Return the chicken thighs to the pan, placing them skin side up and partially submerged in the sauce. Cover and simmer gently for 30-35 minutes, until the chicken is tender and infused with the sauce.
  6. Finish with Lime: After cooking, squeeze fresh lime juice over the chicken and sprinkle lime zest for a bright, vibrant finish. Adjust seasoning with salt and pepper to taste before serving.

Notes

  • Use bone-in, skin-on chicken to keep the meat moist and flavorful.
  • Allow the chicken to brown well when searing to add depth of flavor.
  • Toast spices gently to avoid burning while maximizing aroma.
  • Simmer on low heat to prevent toughening the chicken.
  • Add fresh lime at the end to brighten the dish.
  • Let the dish rest for 10 minutes before serving for enhanced flavor absorption.

Nutrition

Keywords: Coconut Milk, Braised Chicken, Harissa, Lime, North African, Spicy, Comfort Food, Gluten Free, Dairy Free

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