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Plated meal

Coconut Harissa Curry with Braised Chicken Thighs

  • Gluten Free
  • Paleo
  • High Protein
  • Meat
  • Chicken

Braised chicken with coconut-harissa-curry sauce and vegetables.

Nutrition Per Portion

  • Calories

    918

  • Carbs

    53.7g

  • Fat

    56.1g

  • Fibre

    11.1g

  • Protein

    56.9g

  • Sugar

    18g

  • 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.

  • 19.0 min

    Stir the vegetables through the coconut mixture.

  • 22.0 min

    Stir through the almond flakes and golden raisins.

  • 24.0 min

    Chop the fresh parsley.

  • 25.0 min

    Distribute the coconut braised chicken among serving bowls. Garnish with parsley and serve.

  • Ingredients

    Chicken Thighs (Skin On)

    Harissa Paste

    Use according to taste

    Coconut Milk

    Olive Oil

    1 tablespoon per person

    Brown Onion

    chopped

    Butternut Squash

    chopped

    Carrot

    chopped

    Curry Powder

    Fresh Parsley

    chopped

    Maple Syrup

    Golden Raisins

    Almond Flakes

    Coriander/Cumin Powder

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