Ingredients
-
2
pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
-
½
teaspoon ginger powder, plus additional ½ teaspoon
-
½
teaspoon ground cumin, plus additional ½ teaspoon
-
½
teaspoon ground turmeric, plus additional ½ teaspoon
-
2
tablespoons Mina extra virgin olive oil
-
1
medium onion, diced
-
1
16-ounce jar Mina shakshuka sauce
-
2
tablespoons Mina harissa
-
1
can coconut milk
-
2
cloves fresh garlic, minced
-
½
cup of water
-
2
tablespoons fresh cilantro, chopped, plus more for garnish
-
6
cups cooked basmati rice and naan (optional), for serving
-
Lime wedges, for garnish (optional)
-
Salt and pepper
Preparation
-
Step 1
Pat chicken dry and coat with ½ teaspoon ginger powder, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, and salt and pepper. Marinate for 30 minutes.
*You can substitute dry spices with 3 teaspoons of curry powder or garam masala.
-
Step 2
Add olive oil to cast-iron pan or Dutch oven over medium heat. Once oil is hot, sear chicken on each side for 3 minutes or until golden brown. Add onion and sauté for a few minutes. Add remaining ginger, cumin, and turmeric and sauté for 1 minute.
-
Step 3
Add shakshuka sauce, harissa, coconut milk, water, and cilantro. Cover and cook on low for 30 minutes, stirring occasionally, or until chicken is thoroughly cooked and tender.
-
Step 4
Serve with warm naan and/or rice and garnish with cilantro and lime wedges. Enjoy!
