Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 3 tablespoons of harissa paste, 2 minced stalks of fresh lemongrass, a 1-inch piece of grated fresh ginger, 4 minced cloves of garlic, 2 tablespoons of fish sauce, 1 tablespoon of grated palm sugar, 1 tablespoon of fresh lime juice, and 1 teaspoon of salt, mixing thoroughly to create the curing paste.

2. 2

   Pat 4 boneless, skinless chicken thighs dry with paper towels, then rub the entire harissa curing paste evenly over all surfaces of the chicken pieces.

3. 3

   Place the cured chicken into a non-reactive container, cover it tightly, and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to penetrate and the chicken to cure.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, then carefully place the cured chicken thighs into the hot skillet.

5. 5

   Sear the chicken for 5-7 minutes per side, until deeply golden brown and cooked through with an internal temperature of 165°F, adjusting heat as needed to prevent burning.

6. 6

   While the chicken rests for 5 minutes after cooking, whisk together 1/2 cup of full-fat coconut milk and 1/2 teaspoon of fresh lime zest in a small saucepan over low heat until gently warmed through and combined.

7. 7

   Serve the seared Thai harissa cured chicken immediately, drizzled generously with the warm coconut-lime glaze and garnished with 1/4 cup of chopped fresh cilantro.