Spicy Coconut Harissa Braised Chicken

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This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven! 

This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!

Happy Sunday, people!! 

First of all, let me apologize for not posting last week – you see, I had my post all written out, my photos were taken and everything. Buuuuut then I lost my memory card and I had no pictures, and as we all know, pictures are very important in my posts! So I ended up having to remake this chicken so I could take new pictures on a different memory card; I’m not complaining though, this chicken is delicious! Funny story, I found my memory card the day after I remade this recipe, seriously Universe? Anyway, the pictures turned out a lot nicer the second time around so I guess everything happens for a reason. 

Apart from losing my memory card, I’ve been in such a great mood this week. Adam and I found a new place to live, and it’s wayyyy nicer than our current place. YOU GUYS… IT HAS A GARDEN!!!!!!!!!! 😀 You have no idea how happy that makes me. We still have a few weeks before we move, but I’m already planning out which veggies I’m going to grow this summer. I also found a super cool program here through Seasons Harvest – you pay $50 a week (or every two weeks, or whenever you want to) and get a giant box of fresh fruit and veggies from farms in BC. If you know me, you might know that I LOVE supporting local, and I love getting my produce from small farms in BC. My love for local food and produce started about three years ago when I started working at farmer’s markets. It’s really an amazing feeling to eat food that’s in season, and grown by farmers that you know personally. There’s something about knowing how much hard work, love, and effort small farmers put into their produce that makes it taste 100000000000x better than any veggie you pick off the supermarket shelf. Anyway, I got my first giant box of local veggies on Friday, and it’s fantastic!! 

This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!

Alright, lets move on to the recipe for this week! If you’ve never heard or tried harissa paste, I really recommend trying it! It’s become super popular in the culinary world recently, and for good reason. It’s spicy, but it’s got flavour, and lots of it! If you can’t find it in your local supermarket, it’s pretty easy to make. I found a great recipe for harissa paste here. If you really can’t be bothered to make or buy harissa, you can substitute the same amount of chilli garlic paste, or just chilli paste – Sambal Oelek is a great substitute, and you can find it everywhere. To make regular chilli paste taste a lot more like harissa, you can add a pinch of cumin, caraway, and coriander. I braised this chicken in a super fragrant coconut milk and harissa mix, and I added some basil for extra flavour. This chicken goes really well with steamed rice, or with tortillas, or basically anything that will soak up all the liquid (you can also eat it with a spoon, it’s that good). PS. The leftovers are really great in tacos! I hope you enjoy this recipe, and I hope harissa becomes a staple in your kitchen like it has in mine 🙂

This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!

This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!

 

Spicy Harissa & Coconut Braised Chicken

Prep Time: 5 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 delicious whole chicken

This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!

Ingredients

    For the Chicken:
  • 3 cloves garlic, chopped
  • 2 tbsp fresh cilantro, roughly chopped
  • 1 tsp lemon juice
  • 1 tbsp harissa paste*
  • 1 heaping tbsp plain greek yogurt
  • salt and pepper, to taste
  • 1 whole chicken
  • For the Braising Liquid:
  • 2 tbsp oil (I used coconut oil)
  • 1/2 of a medium-sized onion, diced small
  • 3 cloves garlic, chopped
  • 1 tsp freshly grated ginger
  • 2 roma tomates, diced
  • 1 cup chicken stock
  • 1 400ml can coconut milk
  • 1 jalepeño, sliced thinly
  • 1 tbsp harissa paste
  • 1 tsp salt

Instructions

  1. Preheat oven to 400°F.
  2. For the Chicken:
  3. In a food processor, combine all the marinade ingredients and blend until mostly smooth.**
  4. Season the chicken with salt and pepper, then rub the marinade in and on the chicken. If you have the foresight, allow the chicken to sit in the marinade overnight. Otherwise, allow it to rest in the marinade while you do the rest of the prep.
  5. For the Braising Liquid:
  6. In a large oven-safe braising pot, sauté onions in oil for 5 minutes over medium heat.
  7. Add garlic and ginger and sauté for one minute more.
  8. Add harissa paste, tomatoes, and jalepeño. Cook for 5 minutes more.
  9. Add chicken stock and coconut milk and bring to a simmer.
  10. Season with salt to taste (the amount will vary based on the sodium level of your chicken stock, and your personal taste).
  11. Add whole chicken to pot and bring to simmer again.
  12. Once the liquid has reached a simmer, put the pot in the oven, uncovered, and cook for 30 minutes, to brown the top.
  13. After 30 minutes, spoon some of the braising liquid over the chicken and cover with a lid. Let it cook in the oven for another hour, or until chicken is tender and cooked through.
  14. If your chicken did not brown sufficiently in the first 30 minutes of cooking time, turn your oven to broil, and let it broil till browned nicely.
  15. Enjoy!

Notes

*If you can't find harissa, you can use regular chilli garlic paste and add a pinch each of cumin, coriander, and caraway.

**Alternatively, you can mince your garlic and cilantro by hand and stir with the rest of the marinade ingredients.

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This spicy coconut and harissa braised chicken will have you drooling before it even comes out of the oven!
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