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30 Minute Harissa Butter Chicken
Ingredients
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
Instructions
1
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.
2
In a bowl, combine the pomegranate arils, herbs, feta, lemon juice, and sesame seeds.
3
Serve the chicken over bowls of rice with the pomegranate mix and fresh naan. Enjoy!
Notes
Nutrition Facts
(per serving)
Calories:
668 calories
Servings:
4 servings
Carbohydrates:
43 g
Fat:
41 g
Fiber:
4 g
Protein:
51 g
Sugar:
8 g
Meal Effort
Preparation:
20 minutes
Cook:
12 minutes
Total:
32 minutes