Chicken & Bok Choy in Creamy Harissa Coconut Broth

I love a good mash up or fusion dish.  This quick dish combines the Moroccan flavor of harissa and smooths it out with creamy coconut milk and beautifully emerald green bok choy leaves and their crunchy stalks which hint of Asian influence.  


Harissa is a chili garlic paste of North African influence.  Many cultures have their own variety of a chili paste or sauce and harissa is one of my favorites.  It's mildly spicy (at least the ones I've brought into my kitchen) and very flavorful with a hint of smokiness.  I have it on hand at all times since it can quickly add a boost of flavor with a subtle heat.  Feel free to use any chili paste or sauce you might have on hand, such as sriracha or Asian chili garlic sauce.

Mellowing out the garlic and harissa in this dish with velvety coconut milk and a bit of crisp white wine, makes for the perfect sauce to marry with pieces of dark or white meat chicken.  While I'm using chicken thighs here, feel free to use what you like or have on hand as chicken breasts work wonderfully well also.

I LOVE BOK CHOY WITH IT'S BEAUTIFUL GREEN LEAVES AND CRISP STALKS

I also love bok choy, a mild veggie in the cabbage family that we see used often in Asian cuisine.  The leaves become instantly tender, somewhat like spinach, while the stalks retain a nice crispness which lends a beautiful texture.  If you want to substitute spinach or kale, you can certainly do that as well.

SINCE WE'RE USING A CRISP WHITE FOR SAUCE WE SHOULD PROBABLY PARTAKE OF A GLASS AS WELL :-)

This yummy chicken saute comes together in about 20 minutes, making it perfect for busy weeknight cooking.  You can temper down the spice if serving to kiddos by reducing the harissa. Serve it up with my Cilantro Lime Rice to soak up the delectable harissa coconut broth or have some Naan (an Indonesian flat bread) on hand for that same purpose.  

THE FLAVORS OF THIS DISH ARE A WONDERFUL MELD OF NORTH AFRICAN AND ASIAN

Chicken & Bok Choy in Creamy Harissa Coconut Broth
Serves 4




1 pound skinless, boneless chicken thighs or breasts (cut in bite sized pieces)
1 tablespoon Olive oil
1 teaspoon salt or to taste (I use course sea salt)
1/2 teaspoon pepper ( I love to use freshly ground)
3 tablespoons harissa
2 cloves of garlic (minced)
2-3 stalks baby bok choy, cut in half then cut in 1/2 inch ribbons until you get to the last 1/2 inch of the bok choy, tossing the very bottom of the tougher stem
1/2 cup crisp white wine (like a Pino Grigio or Sauvignon Blanc)
1/2 cup full fat coconut milk


Heat a large skillet to medium. Add the oil then the chicken, salt and pepper.  Stir until the chicken is cooked about half way through and has a nice caramel color to it, about 3 minutes.  Add the bok choy and cook another minute then add the harissa and garlic.  Continue to cook about 2 more minutes then add the white wine and coconut milk.  Let simmer and reduce slightly until chicken is cooked through which take another 5-6 minutes.


Serving Suggestion
Serve this with a bit of Naan that you've heated slightly.  
This also pairs perfectly with my Cilantro Lime Rice