Description

Coconut Milk-Braised Chicken with Harissa and Lime is a vibrant dish that brings the flavors of the tropics to your dinner table. Tender chicken soaks in rich coconut milk, complemented by the warmth of harissa and a refreshing squeeze of lime. This easy-to-make recipe promises a delightful culinary experience, making it perfect for both casual meals and festive gatherings.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 can (13.5 oz) full-fat coconut milk
2 tbsp harissa paste (adjust for spice preference)
2 tbsp fresh lime juice
4 garlic cloves, minced
1 inch fresh ginger, grated
1 large onion, chopped
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Prepare all ingredients by chopping onions, mincing garlic, grating ginger, and measuring coconut milk and harissa.
In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
Add chicken breasts and sear each side until golden brown (3-4 minutes per side).
Stir in garlic and ginger, then add coconut milk and harissa. Mix well.
Reduce heat to simmer; cover and cook for 30 minutes until chicken is tender.
Squeeze fresh lime juice over the dish before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Braised
Cuisine: Tropical

Nutrition

Serving Size: 1 chicken breast (170g)
Calories: 360
Sugar: 3g
Sodium: 450mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg

Keywords: For extra nutrition, consider adding vegetables like bell peppers or spinach. If you prefer milder flavors, substitute harissa with sriracha or another chili paste. Leftovers can be stored in an airtight container for up to three days; flavors improve upon reheating.