Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon harissa
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 3 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- One 13 1/2 ounce can coconut milk
- Cooked rice
- Lime wedges
- Chopped Italian flat leaf parsley
- Lemon zest
Instructions
- Thanks so much for stopping by!! If you have any questions about this recipe check out the post, because I tried to give you all the info. If you still have questions, leave a comment below and I'll get back to you ASAP! Happy Cooking!
- In a small bowl whisk together the harissa, tomato paste, smoked paprika, minced garlic and lemon juice.
- Cut chicken into bite-sized pieces, season with salt and pepper. Pour marinade over the chicken and toss to fully coat. Add the olive oil and stir to combine. At this point you should have a very liquidy marinade -- if not, add another 1/4 -1/2 cup olive oil (see photo above for what the marinade should look like). Let sit for at least 30 minutes.
- 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 add 3-4 minutes per side.
- Once the chicken is starting to brown, add the coconut milk. Simmer until the sauce thickens and the chicken is completely cooked through, about 5-8 minutes.
- At this point, taste the sauce and adjust the seasonings accordingly. You may need to add a bit of salt, squeeze of lime, or, for all my spice lovers, you might want to stir in an extra tablespoon of harissa.
- When you're ready to serve - Spoon the chicken over rice, squeeze a bit of lime juice over it, sprinkle with parsley, and serve immediately.
Notes
Time saving tip: if you want to save cooking time, and if you're using boneless chicken, cut up the chicken into bit size pieces.
Grate fresh lemon zest over the finished dish before serving for an extra acidic flavor kick.
Too spicy? Add more coconut milk or a splash of heavy cream.