Exotic Coconut-Braised Chicken with Squash and Carrots

Gluten Free
Paleo
High Protein
Meat
Chicken

Experience the allure of this exotic coconut-braised chicken, infused with a delightful mix of flavors from tender squash and carrots, aromatic spices, and a touch of maple syrup sweetness. Finished with crunchy almond flakes and golden raisins, this dish

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Nutrition Per Serving

Calories 918
Carbs 53.7g
Fat 56.1g
Fibre 11.1g
Protein 56.9g
Sugar 18g

Reviews

4.3

3 reviews

Follow the recipe steps below or

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0.0 min
Peel and chop the carrot and squash. Place the carrot and squash in a saucepan and cover with water.
4.5 min
Bring to the boil and cook until the squash and carrot are tender and easily pierced with a fork.
5.0 min
Peel and chop the onion.
6.5 min
In a frying pan, heat the olive oil over high heat.
8.0 min
Season the chicken thighs with salt and pepper and add to the pan, skin side down, and sear until golden brown.
10.0 min
Turn the chicken thighs and sear the underside of the chicken until golden brown all over.
12.0 min
Lower the heat and add the onion. Sautee the onion until softened.
14.0 min
Add the coconut milk, spices, and harissa paste (to taste), and stir until combined. Stir through the maple syrup.
18.0 min
Drain the carrot and squash. Stir the vegetables through the coconut mixture.
22.0 min
Stir through the almond flakes and golden raisins. Chop the fresh parsley.
25.0 min
Distribute the coconut braised chicken among serving bowls. Garnish with parsley and serve.