Flavor-Packed Coconut Milk-Braised Chicken with Harissa

Name: Coconut Milk-Braised Chicken with Harissa and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: North African
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 can (13.5 oz) full-fat coconut milk; 2 tbsp harissa paste (adjust for heat preference); Juice of 2 fresh limes; 4 cloves garlic, minced; 1/2 cup fresh cilantro, chopped; 1 medium onion, diced; 1 cup low-sodium chicken broth; 2 tbsp olive oil; Salt and pepper to taste

Recipe By:

Ava Mack

Posted:

August 24, 2025

Updated:

August 24, 2025

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Coconut Milk-Braised Chicken with Harissa and Lime is a dish that promises a flavor explosion that dances on your taste buds. Imagine tender chicken soaking in a creamy, coconut-infused sauce, kissed by the warmth of harissa and zesty lime. crispy nacho fries side dish The aroma wafting through your kitchen will have everyone asking when dinner is served.

This recipe isn’t just a meal; it’s an experience. Picture gathering around the table with family or friends, everyone savoring each bite as laughter fills the air. Whether it’s a cozy weeknight dinner or a festive gathering, this dish always steals the spotlight.

Why You'll Love This Recipe

This Coconut Milk-Braised Chicken with Harissa and Lime is quick to prepare, making weeknight dinners effortless
The combination of spices and coconut creates a unique flavor profile that excites the palate
Vibrant colors make it visually stunning on any plate
Enjoy it with rice, quinoa, or even crusty bread for versatile serving options

My family couldn’t stop raving about this dish after I whipped it up for our Sunday dinner last week.

Coconut Milk-Braised Chicken with Harissa

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Thighs: These are perfect for braising; they stay juicy and absorb flavors beautifully.
Coconut Milk: Use full-fat coconut milk for creaminess; light versions can be too watery for this recipe.
Harissa Paste: This North African chili paste adds spicy depth; adjust according to your heat preference. spicy shrimp tacos.
Fresh Limes: Freshly squeezed lime juice brightens up the dish; don’t skimp on this ingredient!
Garlic: Fresh garlic cloves provide aromatic goodness; I’ve found that using more means extra flavor.
Fresh Cilantro: Chopped cilantro adds freshness and color; feel free to substitute with parsley if you prefer.
Onion: A sweet onion will caramelize beautifully, adding a rich base flavor to the sauce.
Chicken Broth: Use low-sodium broth for better control over salt levels in the final dish.
Olive Oil: For browning the chicken and sautéing vegetables; use high-quality olive oil for the best taste.
Salt and Pepper: Essential for seasoning at every stage—don’t forget to taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Chicken: Start by patting your chicken thighs dry with paper towels to ensure they brown nicely. Season them generously with salt and pepper.

Sauté Onions and Garlic: In a large skillet over medium heat, pour in olive oil, then add chopped onions and minced garlic. Sauté until fragrant, about 3-4 minutes or until onions soften.

Brown the Chicken Thighs: Increase heat to medium-high and add seasoned chicken thighs to the skillet. Let them cook undisturbed for around 5-7 minutes until golden brown on one side before flipping.

Add Coconut Milk and Harissa: Pour in coconut milk along with a few tablespoons of harissa paste. Stir well so all those tasty bits stuck to the pan get incorporated into the sauce.

Braise Until Tender: Reduce heat to low, cover the skillet, and let simmer for about 25-30 minutes until chicken is tender and fully cooked through.

Finish with Lime Juice and Cilantro: Just before serving, squeeze fresh lime juice over the chicken and sprinkle chopped cilantro on top for an extra pop of flavor.

Enjoy every bite of this Coconut Milk-Braised Chicken with Harissa and Lime! It’s not just another meal; it’s an adventure on your plate! For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

You Must Know

Coconut Milk-Braised Chicken with Harissa and Lime is not just a dish; it’s a culinary adventure
The creamy coconut milk paired with zesty lime creates an aromatic symphony that will dance in your mouth
Plus, it’s a one-pot wonder, making cleanup a breeze

Perfecting the Cooking Process

Sear the chicken first to lock in flavors, then simmer it gently in coconut milk while preparing your sides for a delightful balance.

Add Your Touch

Feel free to swap harissa for another spicy paste or toss in seasonal vegetables for added nutrition and flavor to your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to preserve texture and taste.

Chef's Helpful Tips

For the best flavor, let the chicken marinate overnight in harissa
Always taste as you go; adjust seasoning at any stage
Use fresh lime juice for the brightest flavor impact in your dish

Cooking this Coconut Milk-Braised Chicken with Harissa and Lime always brings memories of family gatherings, where everyone raves about how delicious it is—and I secretly bask in the glory. Mexican street corn tostadas blue corn tostadas with chicken.

FAQ

What can I serve with Coconut Milk-Braised Chicken?

Serve it over rice or quinoa to soak up that delicious coconut sauce.

Can I use other meats instead of chicken?

Yes! This recipe works well with turkey, pork, or even tofu for a vegetarian twist.

How do I make this dish spicier?

Add more harissa or include chopped fresh chilies during cooking for extra heat.