Coconut & Harissa Chicken Thighs
Coconut & Harissa Chicken Thighs
Ingredients
- 6 chicken thighs, skinless and boneless
- 1 tablespoon smoked paprika, as needed for marinating
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon oil, for frying
- 1 shallot, finely diced
- 1 garlic clove, diced
- 1 tablespoon harissa paste
- 1 tin coconut milk
- 1 chicken stock, cube or pot
- 200 ml water
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- 1 lime, juice only
- 1 chili, fresh, sliced, for garnish (optional)
- 1 tablespoon parsley, fresh, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 4 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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).
⏱️ 15 min
- 7
Remove the pan from the heat. Squeeze the juice from 1 lime into the sauce and stir gently. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 8
Serve the Coconut & Harissa Chicken Thighs immediately over steamed rice. Garnish with fresh sliced chili and chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut & Harissa Chicken Thighs
- 6 chicken thighs, skinless and boneless
- 1 tablespoon smoked paprika, as needed for marinating
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon oil, for frying
- 1 shallot, finely diced
- 1 garlic clove, diced
- 1 tablespoon harissa paste
- 1 tin coconut milk
- 1 chicken stock, cube or pot
- 200 ml water
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- 1 lime, juice only
- 1 chili, fresh, sliced, for garnish (optional)
- 1 tablespoon parsley, fresh, chopped, for garnish (optional)
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 8 min - 3
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.
⏱️ 4 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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).
⏱️ 15 min - 7
Remove the pan from the heat. Squeeze the juice from 1 lime into the sauce and stir gently. Taste and adjust seasoning if necessary.
⏱️ 2 min - 8
Serve the Coconut & Harissa Chicken Thighs immediately over steamed rice. Garnish with fresh sliced chili and chopped parsley, if desired.
⏱️ 1 min