# Crispy Chicken with Chilli Lime Broth

Crispy pan-seared chicken thighs served in a creamy, spicy harissa, coconut, and lime broth over rice.

- Servings: 4 servings
- Cuisine: Moroccan
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Season the chicken with paprika, salt and olive oil and let it marinate.
2. Place 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.
3. Remove the chicken and set aside.
4. In the same pan, fry the shallot and garlic for a couple of minutes.
5. Add the harissa and cook for another minute.
6. Pour in the coconut milk and chicken broth and let it simmer for a few minutes.
7. Add the lime leaves, return the chicken to the pan, cover and simmer on very low heat until the chicken is cooked through and tender.
8. Serve over rice with plenty of the chilli lime broth, then finish with cucumber, green onions and black sesame seeds.

## Source

- Original video: https://www.instagram.com/reel/DeMXQvSon_t/?psln=MWp2Z3I2cWp4bHZwcQ==
- Creator: Evelyna Maiolini
- Recipe page: https://www.cliprecipe.com/recipe/af6e24a3-32ff-48ac-9af0-700a8d81ddbd
- Extracted: 2026-10-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt