Ingredients 350 g chicken thighs - about 3
1 tbsp oil
1 tsp ground cumin
1 tsp ground paprika
½ tsp salt
½ tsp pepper
½ cup coconut milk
1 tbsp harissa
Tacos or tortilla
Salad of choice - I used tomato and celery
Half a microwaved potato, cut into cubes
Red capsicum, chopped
Rub a bit of the oil into the meat, and then coat with the spices.
Heat the remaining oil in a wok or fry pan and brown the chicken for about 5 minutes each side.
Remove the chicken and set aside.
Add the coconut milk and harissa and stir to combine.
Scrape up the chicken bits from the bottom of the pan, and put the chicken back in.
Turn the heat to low and cover.
Simmer this for about 1 to 1¼ hours or until the chicken is tender and comes apart easily. Check after a while as I had to add some water.
Shred the chicken, add the potatoes if using and simmer on low for another 5 or so minutes so that it soaks up all the gravy.
Squeeze the lime juice all over.
Put the meat mixture in your tacos/tortillas.
Add the cut salad, and serve. I used soft tacos/tortillas and baked them for a minute or so, but I think the crisp tacos would also go well.
It will last in the fridge for days - the flavours go through the meat more as the days wear on!