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In a bowl, marinate the skinless and boneless chicken thighs with smoked paprika and 1/2 teaspoon of salt. Mix well to ensure the chicken is evenly coated. For best results, marinate for at least 30 minutes, or longer if time permits.

Heat 1 tablespoon of oil in a large, shallow pan over medium-high heat. Once the oil is hot, add the marinated chicken thighs and sear for 4 minutes on each side until golden brown. Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium. Add the finely diced shallot to the same pan, along with a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until the shallots have softened. Add the diced garlic and harissa paste, and cook for another minute until fragrant.

Pour in the entire tin of coconut milk and stir to combine with the aromatics. Bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes to allow the flavors to meld.

Add the chicken stock cube/pot and 200 ml of water to the simmering coconut milk. Stir until the stock has dissolved. Season the sauce with 1 tablespoon of fish sauce and 2 teaspoons of soy sauce, mixing well.

Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the pan with a lid and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

Remove the pan from the heat. Squeeze the juice from 1 lime into the sauce and stir gently. Taste and adjust seasoning if necessary.

Serve the Coconut & Harissa Chicken Thighs immediately over steamed rice. Garnish with fresh sliced chili and chopped parsley, if desired.


In a bowl, marinate the skinless and boneless chicken thighs with smoked paprika and 1/2 teaspoon of salt. Mix well to ensure the chicken is evenly coated. For best results, marinate for at least 30 minutes, or longer if time permits.

Heat 1 tablespoon of oil in a large, shallow pan over medium-high heat. Once the oil is hot, add the marinated chicken thighs and sear for 4 minutes on each side until golden brown. Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium. Add the finely diced shallot to the same pan, along with a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until the shallots have softened. Add the diced garlic and harissa paste, and cook for another minute until fragrant.

Pour in the entire tin of coconut milk and stir to combine with the aromatics. Bring the mixture to a gentle simmer. Let it simmer for 2-3 minutes to allow the flavors to meld.

Add the chicken stock cube/pot and 200 ml of water to the simmering coconut milk. Stir until the stock has dissolved. Season the sauce with 1 tablespoon of fish sauce and 2 teaspoons of soy sauce, mixing well.

Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the pan with a lid and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).

Remove the pan from the heat. Squeeze the juice from 1 lime into the sauce and stir gently. Taste and adjust seasoning if necessary.

Serve the Coconut & Harissa Chicken Thighs immediately over steamed rice. Garnish with fresh sliced chili and chopped parsley, if desired.
