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Spicy Harissa Chicken Bake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: bake, chicken, gluten free, harissa, healthy, skillet, spicy
Author: Lulu's Table


  • 2 tbsp organic grass fed butter
  • 2 tbsp almond flour
  • 1 13 oz can coconut cream
  • 2 tbsp harissa paste
  • 1 8 oz bag Banza chickpea penne or other gluten free pasta alternative
  • 1-1.5 lbs organic chicken thigh
  • 1 tbsp EVOO or avocado oil
  • 1/2 tsp salt, pepper, garlic, and turmeric each
  • 1 lime juice
  • 2 tbsp cilantro chopped


  • Preheat oven to 375 degrees F.
  • Boil a pot of water and partially cook penne so that it is al dente. Drain, rinse under cool water, and set aside.
  • In a large skillet, melt butter over medium heat. 
  • While butter is melting, pour coconut cream into a mixing bowl and whisk in harissa paste until blended together.
  • Add almond flour to melted butter in the skillet and whisk ingredients together until buttery clumps are formed.
  • Slowly pour in coconut and harissa mixture in stages, and make sure to constantly whisk.  This will thicken your sauce.
  • Once all of your coconut mixture is whisked into the skillet, pour penne into skillet and stir so that it is evenly coated by sauce.
  • Take chicken thighs and lay them on top of the penne.  In a small bowl, mix together oil and spices.  Brush oil and spice mixture over top of the chicken thighs. 
  • Take 1/2 of a lime and squeeze juice over top of chicken thighs.  Bake in oven for 30 min.
  • When finished cooking, garnish with cilantro and lime wedges from other 1/2 of lime before serving.  Squeeze fresh lime juice over cooked harissa chicken if desired.