Exotic Coconut-Braised Chicken with Squash and Carrots

Prepare vegetables: Peel and chop the carrot and squash. Place them in a saucepan, cover with water, bring to a boil, and cook until tender and easily pierced with a fork. Once cooked, drain the water.

Sear chicken: Heat olive oil in a frying pan over high heat. Season the chicken thighs with salt and pepper, place them skin-side down in the pan, and sear until golden brown. Turn the chicken thighs and sear the other side until golden brown as well.

Cook onion and add sauce: Lower the heat to medium, add the chopped onion to the pan, and sauté until softened. Mix in the coconut milk, spices (such as cumin, paprika, and coriander), harissa paste (to taste), and maple syrup, combining everything well.

Combine ingredients: Add the cooked and drained carrot and squash to the pan with the chicken and sauce. Stir in almond flakes and golden raisins, ensuring all ingredients are well mixed.

Garnish and serve: Allow the dish to simmer for a few minutes for the flavors to meld. Then, distribute the coconut-braised chicken among serving bowls, garnish with chopped fresh parsley, and serve warm.