30 Minute Harissa Butter Chicken
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.43 out of 5 stars
(7)
Ingredients
6 servings
- 4 tablespoons salted butter
- 2 pounds chicken breasts or thighs, cut into chunks
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and black pepper
- chili flakes
- 2-3 tablespoons Harissa sauce
- 1 tablespoon honey
- 1 cup canned coconut milk
- 2 cups pomegranate arils
- 1 cup mixed herbs: mint, cilantro, and scallions
- 2 tablespoons lemon juice
- 2 tablespoons toasted sesame seeds
- 1 cup crumbled feta cheese
- steamed rice and naan (for serving)
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Preparation
Step 1
1. In a large skillet, add the butter, chicken, and onion. Set the skillet over medium-high heat. Cook the chicken until golden, 3-5 minutes. Add the garlic, paprika, cumin, chili powder, and season with salt, pepper, and chili flakes. Cook for 2 minutes, then mix in the harissa and honey.2. Reduce the heat to low. Add the coconut milk. Bring the sauce to a simmer and cook for 5 minutes or until the sauce thickens and coats the chicken.3. In a bowl, combine the pomegranate arils, herbs, feta, lemon juice, and sesame seeds.4. Serve the chicken over bowls of rice with the pomegranate mix and fresh naan. Enjoy!
Step 2
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