Crispy Chicken with Chilli Lime Broth
Serves 4
Directions
- 1Season the chicken with paprika, salt and olive oil and let it marinate.
- 2Place the chicken skin-side down in a cold pan, then turn the heat to medium-high and cook until the skin is deeply golden and crispy.
- 3Remove the chicken and set aside.
- 4In the same pan, fry the shallot and garlic for a couple of minutes.
- 5Add the harissa and cook for another minute.
- 6Pour in the coconut milk and chicken broth and let it simmer for a few minutes.
- 7Add the lime leaves, return the chicken to the pan, cover and simmer on very low heat until the chicken is cooked through and tender.
- 8Serve over rice with plenty of the chilli lime broth, then finish with cucumber, green onions and black sesame seeds.
Ingredients
- 4 whole chicken thighs, skin-on
- 1 tsp paprika
- salt (optional)
- olive oil (optional)
- 1 whole shallot, sliced
- 4 whole garlic clove, minced
- 2 tbsp harissa
- 400 ml coconut milk
- 200 ml chicken broth
- lime leaves (optional)
- cooked rice (optional)
- whole cucumber, thinly sliced
- whole green onions, thinly sliced
- black sesame seeds (optional)
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