Coconut Harissa Curry with Braised Chicken Thighs

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

Nutrition Per Portion

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.