Harissa Cashew Chicken Recipe

Pat chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss chicken with cornstarch to lightly coat; set aside.

Peel and cube beet, slice peppers, halve cherry tomatoes, rinse chickpeas, and roughly chop herbs. Measure out cashews and thaw peas.

Mix cornstarch and 1 tsp water into a thin slurry and set aside (used if sauce needs slight thickening).

Toast cashews

Heat a large heavy skillet or Dutch oven over medium heat. Add 1 tbs oil and the cashews. Toast, stirring frequently, for 2–4 minutes until fragrant and lightly golden. Remove cashews to a bowl and reserve.

Brown chicken

Increase heat to medium-high and add remaining 1 tbs oil. Working in a single layer (do in two batches if needed), sear chicken pieces 2–3 minutes per side until golden but not fully cooked through. Transfer chicken to a plate and reserve juices in the pan.

Reduce heat to medium. Add chopped onion to the pan and sauté in the chicken drippings for 5–6 minutes until softened and translucent, scraping browned bits.

Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Stir in harissa paste, ground cumin, ground coriander, and smoked paprika. Cook 1–2 minutes, stirring, to bloom the spices.

Add tomato paste and cook 1 minute to caramelize slightly.

Pour in coconut milk and chicken stock, stirring to combine and deglaze the pan. Bring to a gentle simmer.

Add lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Add beet cubes and simmer for 8–10 minutes (or until they begin to soften).

Stir in chickpeas, green and red bell peppers, and halved cherry tomatoes. Simmer another 5 minutes until peppers start to tenderize.

Return seared chicken (and any accumulated juices) to the pot. Simmer gently for 6–8 minutes until chicken reaches 74°C/165°F inside and vegetables are cooked through.

Stir in thawed peas and toasted cashews. If sauce is too thin, whisk in the reserved cornstarch slurry a little at a time and simmer 1–2 minutes until sauce thickens to desired consistency.

Turn off heat. Stir in chopped cilantro and optional mint. Adjust salt and lemon to taste.

Spoon curry over steamed basmati rice or serve with flatbreads. Garnish with extra chopped cashews or sesame seeds and a dollop of yogurt if desired.