Crispy Chicken with Chilli Lime Broth

Ingredients

• 4 chicken thighs, skin-on
• 1 tsp paprika
• Salt
• Olive oil
• 1 shallot, sliced
• 4 garlic cloves, minced
• 2 tbsp harissa
• 400 ml coconut milk
• 200 ml chicken broth
• Lime leaves
• Cooked rice
• Cucumber, thinly sliced
• Green onions, thinly sliced
• Black sesame seeds

Directions

• Season the chicken with paprika, salt and olive oil. Let it marinate for 20 minutes.
• Place the chicken skin-side down in a cold pan, then turn the heat to medium-high. Cook until the skin is deeply golden and crispy. Remove the chicken and set aside.
• In the same pan, fry the shallot and garlic for a couple of minutes. Add the harissa and cook for another minute.
• Pour in the coconut milk and chicken broth and let it simmer for a few minutes. Add the lime leaves, return the chicken to the pan, cover and simmer on very low heat for 25–30 minutes, until the chicken is cooked through and tender.
• Serve over rice with plenty of the chilli lime broth, then finish with cucumber, green onions and black sesame seeds.

From Evelyna Maiolini on Instagram.