Chicken thighs and butternut squash with coconut milk spiced with curry and harissa – super tasty and ohhh so delicious!
Isn’t it upsetting that nobody from your folks eats your food expect you?? My youngest brother and two of my sisters told me that I have a weird taste buds. Does a sandwich with crispy fried chicken + strawberry jam sounds weird to you? Hmm, how about a cold/room temperature instant noodles paired with chicken nuggets that have been fried hours ago? Chocolate drink (Milo) being mixed with rice and canned corned beef?? The combos are amazing!! Why is everybody telling me that they are weird? Even my friends… whyyy?? C’mon… don’t puke now! We have different taste buds and mine is somehow really unique… Yes, that’s it!! It’s unique, not weird!
Enjoying your food alone feels upsetting, yes. It’s like you want to ask them ‘Hey, what’s wrong with my food?’ Or ‘Is there something wrong with my cooking??’ But sometimes, it’s nice having to eat them all by myself. Hey, I am not selfish. They don’t like the dish I cooked, what can I do??
At some point, you will REALLY ask yourself – ‘This is really good, how come they don’t like it?’ But again, you will come back to the answer ‘we all have different taste buds’. Am I making sense?
This dish I am sharing now, I enjoyed it ALONE. And I don’t think it’s weird at all. And it doesn’t taste bad. Imagine chicken thighs and butternut squash with coconut milk spiced with curry and harissa. Do you NOW agree that it is super delicious?
This dish is super tasty. The smell of the dish, while I was cooking this, was all over the place and it was so tempting not to even try. I hope you are not doubting the yumminess of the dish – you know I will not share this I didn’t like the dish. Go on, make the dish and you will know that I am telling the truth! 😛
Whole30 Coconut Harissa Curry Braised Chicken
- Extra virgin olive oil
- 4 chicken thighs, bone-in, skin-on
- Salt and pepper, to taste
- 1 tbsp garlic, minced
- 2 cups onion, chopped
- 1 cup butternut squash, cut into ¾ inch cubes
- ¼ cup homemade harissa
- 1 tsp curry powder (I used McCormick)
- 1 ½ can coconut milk
- 3 handfuls baby spinach
- Season chicken thighs with salt and pepper.
- In a large pot over high heat, add in olive oil. Add in seasoned chicken thighs, skin side down. Cook 2-3 minutes each side.
- Lower the heat to medium. Add in in onions and cook until caramelizes (about 5-8 minutes). Add in garlic and cook for further 2 minutes.
- Add in chicken thighs, butternut squash, curry powder, harissa and half of the coconut milk. Simmer for about 15 minutes.
- Check the squash if it is cooked. If yes, add in the remaining coconut milk and let it boil.
- Turn off the heat. Season with salt and pepper. Add more harissa if desired. Add in baby spinach and cover until wilted.
Source recipe: Coconut Harissa Curry Braised Chicken by Table for Two Blog
Also sharing at