Coconut Harissa White Beans and Chicken

Spring has arrived, and I find myself shifting away from the carb-heavy meals I hunkered down with in the winter and moving towards light and easy meals that pack a punch of flavor.

This dairy-free and gluten-free Coconut Harissa White Beans and Chicken is one of the meals I have been gravitating towards more lately. It is packed with protein and fiber and full of explosive flavors like spicy and tangy harissa (a Moroccan red pepper paste), tropical coconut milk, a touch of preserved lemon, and lots of shallots and garlic.

This quick, super simple meal comes together in one pan for added convenience; plus, it’s ready in just over 30 minutes. I know you all will absolutely love this as much as I do!

Want to make this vegan? Check out the tip at the end of the method.

Prep Time: 5 minutes | Cook Time: 30 minutes

Serves: 4-6

Ingredients:

• 2-3 tbsp extra-virgin olive oil or avocado oil

• 1 1/2 lbs boneless skinless chicken thighs

• kosher salt and freshly cracked black pepper (plus more later)

• 1 medium shallot, finely minced

• 2-3 cloves of garlic, finely minced

• 1-14 oz can of full-fat canned coconut milk

• 1/4 cup mild harissa (it’s still spicy!)

• 1 tbsp of preserved lemon paste or finely chopped preserved lemon (if you can’t find this, the juice from half of a regular lemon should do the trick)

• 1-15 oz can of white beans, drained and rinsed

• 1/4 cup finely chopped cilantro for serving

Method:

1. Heat the oil in a large skillet over medium-high heat.

2. Season both sides of the chicken thighs with kosher salt and black pepper.

3. Sear the chicken thighs in the hot pan until golden on both sides, about 4-6 minutes per side. Once both sides are golden, remove them from the skillet, place them on a plate, and set them aside. The chicken doesn’t need to be fully cooked at this point because it will finish cooking in the sauce later.

4. Reduce the heat to medium and add the minced shallots and garlic. Sauté rapidly for 1-2 minutes.

5. Add the coconut milk to the garlic and shallots. Scrape up any bits from the bottom of the pan and stir until the coconut milk is smooth and fully combined.

6. Add the harissa and preserved lemon paste and stir to combine.

7. Stir in the beans. Taste the sauce to determine whether you need to add more salt or black pepper according to your preferences. I recommend a large pinch of kosher salt and a little more cracked black pepper.

8. Place the chicken back in the skillet along with any juices that accumulated on the plate. Bring to a light simmer. Simmer for about 15 minutes, or until the sauce has reduced and thickened; swirling the pan occasionally.

9. Cut the heat and sprinkle the cilantro over the chicken and beans. Serve and enjoy! You could serve this with rice or crusty bread, but I really enjoy this on its own.

Tip: Want to make this vegan? Skip the chicken and add an extra can of beans instead!