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Harissa Coconut Chicken with Preserved Lemon with Roasted Cauliflower

This chicken is one of the easiest dinners you will ever make, Only a few ingredients but incredible depth of flavor the whole family will love. Creamy coconut milk mellows out the harissa and the spices and lemon provide a lightness to balance everything out. While the chicken cooks, the cauliflower roasts to a toasty golden brown and is bathed in butter and mustard for an extra kick of flavor.

Harissa Coconut Chicken with Preserved Lemon

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Serves: 4 Total Time: 45 minutes

Ingredients

  • 8 chicken thighs, boneless and skinless
  • 21 Salute Spice Mix (from Trader Joe’s)
  • 1 cup coconut milk
  • 1 teaspoon harissa
  • 1/2 of a preserved lemon (I get mine from Cost Plus, or you can make your own)
  • Fresh Italian-leaf parsley, finely chopped

Instructions

1

Season the chicken with salt, pepper and about 2 teaspoons of the spice mix. Be sure to season them well on both sides.

2

In a large cast iron pan, heat 1 tablespoon of oil over medium heat. Add the chicken and cook about 3-5 minutes per side until nicely browned. You may need to do this in batches, depending on the size of your pan. You don’t want to crowd the chicken or it won’t brown. If you’re using bone-in, skin-on chicken at a couple more minutes per side.

3

Once the chicken is golden brown on both sides, remove from the pan and set aside. With the pan still on medium heat, add the coconut milk and whisk in the harissa. If it starts to splatter a bit, turn down the heat until it’s a nice low simmer.

4

Return the chicken and continue to simmer until the chicken is fully cooked and the sauce is thickened. Depending on the thickness of your chicken this could take about 15 minutes. If you’re using bone-in, skin-on it will probably take about 30 minutes for the chicken to be fully cooked.

5

Sprinkle with the parsley and serve immediately.

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