In your large skillet, melt the 4 tablespoons of salted butter over medium heat. Once melted, add the chopped yellow onion and cook until translucent, about 3-4 minutes. Stir in the 2 cloves of chopped garlic and sauté for another minute until fragrant.
Increase the heat to medium-high and add the 2 pounds of chicken chunks into the skillet. Season with salt, black pepper, and chili flakes if you like it spicy. Cook until the chicken is browned on all sides, about 5-7 minutes.
Once the chicken is browned, sprinkle in the 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder. Stir well to coat the chicken in the spices and cook for an additional 2 minutes.
Pour in the 2-3 tablespoons of harissa sauce and 1 tablespoon of honey. Stir to combine, then add the 1 cup of canned coconut milk. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from heat. Stir in the 2 cups of pomegranate arils, 1 cup of mixed herbs, and 2 tablespoons of lemon juice. This step adds freshness and vibrant color to your dish.
Spoon the 30 Minute Harissa Butter Chicken into bowls and top with 2 tablespoons of toasted sesame seeds and 1 cup of crumbled feta cheese. Serve with steamed rice or warm naan for a complete meal.
