Coconut Milk-Braised Chicken with Harissa and Lime

5 from 9 votes

Super tender chicken thighs slow-cooked in creamy coconut milk, harissa paste, brown sugar, lime juice, and a touch of fish sauce.

Prep Time10

Cook Time45

Course: dinner

Cuisine: Middle Eastern

Servings:

Calories: 762kcal

Preheat the oven to 375.
Heat the coconut oil in a large dutch oven (or a large saute pan) over medium-high heat. Season the chicken thighs with salt then place them into the pot skin side down. Cook for 5-7 minutes or until the skin is golden brown and crispy. Remove from the chicken from the pan.
To the pot add the grated garlic, ginger and harissa paste. Saute 1-2 minutes until the garlic is fragrant. Next, add in 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.
Put the pot into the oven uncovered and cook for 30 minutes. Remove from the oven and stir in the fish sauce and lime juice.
To serve, divide the chicken and sauce into bowls, top with fresh cilantro and extra lime wedges. Serve with steamed rice or rice noodles.

Ingredients Notes:

Chicken Thighs: You can certainly use other cuts of chicken for this recipe. Whole legs or drumsticks both work well. You could also use boneless skinless thighs.
Harissa Paste: This incredibly versatile, dynamic, intensely flavorful Tunisian spice paste is made by blending roasted peppers with olive oil, garlic, and toasted spices like cumin, coriander, and caraway. Different brands vary in spiciness, it’s a safe bet that any harissa is pretty hot, so always taste as you go.
Coconut Milk: I prefer full-fat always. Low-fat coconut milk will work but may result in a thinner sauce. Fish Sauce: Despite its name fish sauce won't make this recipe taste "fishy." It adds a dynamic, salty, umami flavor. Still not a game? Don't worry, you can substitute soy sauce instead.

Storing and Reheating Instructions:

This recipe makes great leftovers and even meal prep! Store leftovers, in the refrigerator for up to five days. Reheat in the microwave or covered, on the stovetop over low heat.