Tropical Chicken

6 chicken breasts
125ml flour
5ml salt
1 onion, chopped
2 cloves of garlic, minced
15ml cornstarch
1 tin coconut milk
30ml harissa paste
15ml honey (or sugar)
30ml soy sauce
15ml lemon juice
a handful of fresh basil leaves

Halve each chicken breast horizontally.
Add the flour and salt to a bowl and press both sides of the chicken into it, shaking off the excess flour.
Pour some oil into a saucepan and brown the chicken in batches. Set aside.
Add the onion and garlic to the saucepan and cook over medium heat until soft.
Add the cornstarch to a small bowl and pour about 45ml of the coconut milk into it. Stir to make a slurry.
Pour the slurry into the remaining coconut milk and then pour all of it into the saucepan with the onion and garlic.
Add the harissa paste, honey, soy sauce and lemon juice and stir through.
Slide the chicken pieces into the sauce and cook on medium-low heat for 30 minutes.
Turn off the heat and scatter over the basil leaves.
Serve the chicken on fragrant rice.