Chicken with Coconut, Lime, and Harissa
Chicken simmered in coconut milk with lime and harissa, creating a flavorful and aromatic dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Coconut Milk | 400 | Milliliters |
| Harissa Paste | 3 | Tbsp |
| Lime | 2 | Count |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Ginger | 1 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Coriander Leaves | 1 | Bunch |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in the harissa paste and cook for 2 minutes until fragrant.
- Add the chicken pieces to the skillet and cook until they are browned on all sides.
- Pour in the coconut milk and bring to a simmer.
- Add lime juice, lime zest, salt, and black pepper. Stir well to combine.
- Reduce the heat to low and let the chicken simmer for 20 minutes until cooked through.
- Garnish with chopped coriander leaves before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
ZesterLarge Skillet