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We went and saw the new Disney Pixar movie, Inside Out, this weekend and we absolutely loved it. It was adorable and hilarious. There were many times throughout the movie, I’d look over at Jason and he’d be laughing so hard. They really hit the nail on the head with this movie. It appealed to both children and adults and that’s really rare! The “feelings” in the movie were spot on too. I now can’t stop thinking about how if my brain functions that way :) and of course, Pixar just had to do it. They made me cry like a baby in the film. There is always that one moment in their movies that gets to me. All in all, definitely a great movie to go see!
I also went and got my headshots re-taken by a very talented photographer, whom I’m lucky to call my friend, Anna Grace. My other good friend who just so happens to live down the street from me (literally a 30 second drive) let us borrow her ridiculously amazing all-white kitchen with a HUGE marble island. Oh my god. You guys have to look at this kitchen. Dream kitchen, right? Here’s a sneak peek of the photos Anna Grace got from our shoot. I’m on the edge of my seat. I cannot WAIT to see all of them. I think the hardest part will be to decide which ones I want to use! I honestly will probably do a blog post on them because why not? Maybe you can help me choose ;)
This coconut harissa curry braised chicken was dreamed up during my paleo challenge. And I think it was one of the best recipes I came up with while on the paleo challenge. I loved all the flavors and it worked SO well together. I was hesitant to combine harissa, curry, and coconut milk together but oh my gosh, it could not have worked out better. You will absolutely love this and best of all, it’s made in ONE-POT!! Holla!
Coconut Harissa Curry Braised Chicken
Equipment
Ingredients
- 4 bone-in, skin-on chicken thighs
- Olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 cups (320 g) diced yellow onions
- 1 ¼ cup (175 g) diced butternut squash
- 1 cup (128 g) diced carrots
- ⅔ cup (182 g) mild harissa, this is the one I used
- ½ teaspoon curry powder, this is my favorite – way more potent than what you typically get at the grocery store
- 1 can full-fat coconut milk
- 2 cups (134 g) kale leaves
Instructions
- In a large heavy-bottom pot (such as a Dutch-oven), drizzle olive oil to the bottom of the pot and put it over high heat.
- Season chicken thighs with salt and pepper on both sides and add to the hot oil, skin-side down. You’ll want to just brown the outside of the chicken, about 2 minutes each side. Remove from pan and place on a plate and set aside.
- Turn heat down to medium-high and add garlic and onions. Cook until fragrant and translucent, about 3-4 minutes.
- Next, add the butternut squash and carrots. Cook until halfway cooked through, about 7-8 minutes. Add the harissa, curry powder, coconut milk, and more salt and pepper (to taste). Stir to incorporate. Add the chicken back in, bring mixture to a boil, then lower the heat to a simmer. Cook until chicken has fully cooked through, about 15 minutes, or longer depending on how thick your chicken thighs are.
- At the very end, stir in the kale leaves. If your mixture seems too thick, you can thin it out with chicken broth.
Notes
Nutrition
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Hi there, I’ve never used harissa before and am wondering about the link you provided. In the recipe, you say to use mild harissa, but the link is actually for spicy harissa (though it appears that brand, Mina, does have mild available). I just don’t want to buy the wrong thing and be overwhelmed with spice! Is the link still correct (spicy Mina brand harissa)?
Hi, thanks for checking! I used the mild one; I must’ve linked it wrong since the red packaging looks the same :) here is the correct one: http://goo.gl/gO0yFp
Hi, all i can find for the harissa is the spice mix. I can’t seem to find a sauce like you used anywhere. How do i incorporate the spice rather then a sauce to make it the same? Thanks
Hi, it’s on Amazon. I linked it up in the recipe. Could you order it from there? I really don’t know how you’d incorporate your spicy harissa into this recipe and achieve the same results because spicy harissa is SUPER spicy. I feel like even telling you to use 2 teaspoons of it would yield a dish you cannot eat and the flavor would likely be different.
Is it possible to use boneless skinless chicken breasts. Just got a good deal on them
Yup, you can. Just keep in mind depending on the thickness of your breasts, you may need to reduce or increase cooking time.
This looks and sounds completely amazing! Yum!
Hi Julie,
I don’t have thighs. Can I substitute with drumsticks? Also, if I’m making it for 5 people, do I just dbl the recipe?
Thanks!
Sure, you can substitute with drumsticks. Yes, you can double the recipe. You may have some leftovers, though.
Hi Julie,
After having this recipe pinned for 5 months, I finally made it over the weekend. It was a success!!! ^_^ Thank you for sharing this delicious recipe. Everyone LOVED it!
I did make some modifications by using boneless thighs and doubling the recipe. Also, your original link was for the spicy harissa sauce, which I couldn’t find. I found the mild harissa at Walmart and just added chili peppers to kick it up a notch. However, in reading some of the recent comments, it looks like you were intending to use the mild harissa.
Yay! So glad you enjoyed this! I originally linked the spicy which was wrong on my part. Glad you found the mild and adjusted to your own taste!