Coconut & Harissa Chicken Thighs by Bella Cooking Made Easy

Ingredients

• 6 skinless, boneless chicken thighs
• 1 tablespoon smoked paprika (plus more for marinading)
• 1/2 teaspoon salt (plus more for marinading, adjust to taste)
• 1 shallot, finely diced
• 1 garlic clove, minced
• 1 tablespoon harissa paste
• 1 cup (240ml) full-fat coconut milk
• 1/2 cup (120ml) chicken stock
• 200ml water
• 1 tablespoon fish sauce
• 2 teaspoons soy sauce
• 1 lime, juiced
• 2 tablespoons neutral oil (for frying)

Instructions

1. Marinate the chicken thighs with smoked paprika and salt for at least 15 minutes, or as long as possible before cooking.
2. In a large, shallow pan or skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add the chicken thighs and sear for 4 minutes on each side, until golden brown.
3. Remove the chicken from the pan and set aside.
4. Reduce the heat to medium. Add the finely diced shallot, minced garlic, harissa paste, and a pinch of salt to the pan. Sauté for 2-3 minutes, stirring occasionally, until the shallots have softened.
5. Pour in the coconut milk and stir to combine with the aromatics. Let it simmer for about 3-5 minutes, allowing the flavors to meld.
6. Add the chicken stock and 200ml of water to the pan. Stir well.
7. Stir in the fish sauce and soy sauce.
8. Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the pan and let the chicken simmer for 10-15 minutes, or until cooked through and tender.
9. Squeeze the juice from one lime over the chicken and sauce.
10. Serve the coconut and harissa chicken hot, ideally over rice.