Coconut Harissa Curry Braised Chicken with Root Vegetables
Dinner time just got WAY more interesting! This Harissa Curry Braised Chicken with Root Vegetables in an aromatic coconut milk sauce is incredibly rich and flavorful.
Servings: 6 Servings
Ingredients
- 1 14-ounce can full-fat coconut milk
- 2/3 cup mild harissa paste
- 1 tablespoon curry powder
- ¼ teaspoon sea salt
- 2 tablespoons grapeseed or olive oil
- 3 pounds bone-in skin-on chicken pieces
- 1 large parsnip peeled and chopped into 2-inch pieces
- 1 large carrot peeled and chopped into 2-inch pieces
- 1 small sweet potato peeled and chopped into 2-inch pieces
Instructions
- Add the coconut milk, harissa paste, curry powder and salt to a blender and blend until smooth. Set aside until ready to use.
- Heat the oil over medium-high in a large (10 to 12-inch) cast iron skillet.
- Place chicken pieces on the hot skillet skin-side down. Sear 2 to 3 minutes, until skin is golden brown and crispy. Carefully flip and cook an additional 2 to 3 minutes - do not cook the chicken through. Place seared chicken on a plate and set aside.
- Reduce the heat to medium and add the root vegetables to the hot skillet. Saute, stirring frequently for 3 minutes.
- Place the seared chicken pieces back into the skillet with the vegetables. Pour the coconut-harissa sauce over everything and maneuver the chicken and vegetables around so that everything is covered and in a single layer. Bring to a gentle boil, reduce heat to a simmer and cover. Cook for 30 to 35 minutes or until thighs reach 165 degrees F internal temperature and veggies are cooked through.
- Serve with your favorite side dish and enjoy!
Nutrition
Serving: 1grams