Coconut Harissa Curry with Braised Chicken Thighs
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
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Chicken Thighs (Skin On)
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Harissa Paste
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Coconut Milk
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Olive Oil
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Brown Onion
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Butternut Squash
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Carrot
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Curry Powder
-
Fresh Parsley
-
Maple Syrup
-
Golden Raisins
-
Almond Flakes
-
Coriander/Cumin Powder
|
Chicken Thighs (Skin On) |
Harissa Paste |
Coconut Milk |
Olive Oil |
Brown Onion |
Butternut Squash |
|
Carrot |
Curry Powder |
Fresh Parsley |
Maple Syrup |
Golden Raisins |
Almond Flakes |
|
Coriander/Cumin Powder |
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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.
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4.5 min
Bring to the boil and cook until the squash and carrot are tender and easily pierced with a fork.
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5.0 min
Peel and chop the onion.
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6.5 min
In a frying pan, heat the olive oil over high heat.
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8.0 min
Season the chicken thighs with salt and pepper and add to the pan, skin side down, and sear until golden brown.
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10.0 min
Turn the chicken thighs and sear the underside of the chicken until golden brown all over.
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12.0 min
Lower the heat and add the onion. Sautee the onion until softened.
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14.0 min
Add the coconut milk, spices, and harissa paste (to taste), and stir until combined. Stir through the maple syrup.
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18.0 min
Drain the carrot and squash. Stir the vegetables through the coconut mixture.
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22.0 min
Stir through the almond flakes and golden raisins. Chop the fresh parsley.
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25.0 min
Distribute the coconut braised chicken among serving bowls. Garnish with parsley and serve.
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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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Reviews (1)
Stuart Coles Verified
Loved the dish, could have been a bigger portion, but aside from that would order again