Crispy Harissa Chicken with Cabbage and Chickpeas
This Crispy Harissa Chicken with Cabbage and Chickpeas is bold, cozy, and just a little different from your usual weeknight rotation. It’s high-protein, low-carb, gluten-free, and packed with the warming, smoky heat of harissa and coriander.
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This dinner of gluten-free chicken tenders coated in a crispy harissa-spiced almond flour crust, and served over cabbage and chickpea cooked in a spicy coconut sauce, was such a hit in our home. This delicious dish is high fiber, high protein, and anti-inflammatory.
This recipe brings together North African-inspired flavors and South Asian (Sri Lankan) flavors. Made mostly from pantry staples, it’s the ultimate weeknight dinner for anyone craving bold flavors without the heavy carb load.
Why I Love This Crispy Harissa Chicken with Cabbage and Chickpeas Recipe
…and hope you do too!
- Packed with Flavor – a delicious blend of harissa and coriander adds smoky heat without complicated prep.
- Balanced and hearty – high protein, high fiber, and nutrient-dense.
- Gluten-free and dairy-free – Almond flour creates a crisp coating without breadcrumbs, while coconut milk creates a creamy base to the sauce.
- Versatile – this dish can be easily customized to suit your preferences.
Ingredients
For the Crispy Harissa Chicken
- Chicken breasts (without bone) cut into slivers or chicken tenders. If you have chicken breasts with the skin on, remove the skin with some kitchen shears, as the excess fat will alter the taste and nutrient content of this dish.
- Almond flour, which can be substituted with gluten-free breadcrumbs.
- Harissa spice mix or a mix of smoked paprika, garlic powder, cumin or coriander, and cayenne pepper.
- Dried oregano, a combination of basil and a few sprigs thyme, or Italian seasoning.
- Salt and Black pepper
- Egg (for egg wash).
- Olive oil, vegetable oil, or any oil you prefer to pan-fry the coated chicken tenders.
For the Cabbage and Chickpeas
- Olive oil or any oil you have on hand to saute with.
- Some fresh onion
- A few fresh cloves garlic
- Cabbage: I used a small amount of green cabbage
- Canned chickpeas
- Spices: ground harissa, coriander, ground turmeric
- Salt and Black pepper
- Vegetable stock or chicken stock
- Coconut milk
Instructions
1. Build the Aromatic Base
Heat a tablespoon of olive oil or two in a large pan or 12-inch cast iron skillet, over medium heat. Add the chopped onion and garlic, and roast for about 7 minutes until softened and fragrant.
2. Cook the Cabbage
Add the chopped cabbage along with a teaspoon of the harissa spice mix, coriander, turmeric, salt, and pepper. Pour in the stock, stir well, then cover and simmer for 5 minutes until the cabbage begins to soften.
3. Add Chickpeas and Creaminess
Stir in the chickpeas, coconut milk, and the rest of the harissa. Simmer uncovered for another 5 minutes until the mixture thickens slightly and becomes rich and saucy.
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4. Prepare the Chicken
Season the chicken tenders with salt and pepper.
In one bowl, mix almond flour, a teaspoon harissa spice mix, oregano, salt, and pepper. In another bowl, add the egg and beat it well with a fork.
Dip each chicken tender into the egg, then coat it in the almond flour mixture.
5. Cook Until Crispy
Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken tenders for about 2 minutes on one side, then 2–3 minutes on the other side, until golden brown and cooked through. The chicken tenders can also be oven-baked. Simply coat them with egg and the spiced almond mixture and bake for 15-20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 °C)
6. Serve
Plate the warm, creamy cabbage and chickpea mixture and top with the crispy harissa chicken tenders. Drizzle a squeeze of lime or sprinkle some chopped fresh cilantro on top. If you want an extra “Savory Spin,” serve this with a dollop of my Pineapple Chutney on the side. The sweetness of the pineapple cuts through the smoky heat of the harissa beautifully.
Tips for the Best Crispy Harissa Chicken
- Don’t overcrowd the pan – Cook chicken in batches if needed for better crisping.
- Adjust spice level – Use more or less harissa depending on your heat preference.
- Let it rest briefly – A minute or two after cooking helps keep the chicken juicy.
Variations
- Add some frozen spinach, diced red peppers, or a can of Rotel tomatoes to the cabbage and chickpea mixture to make this even more fiber-rich and colorful.
- Use light coconut milk for a lighter sauce.
- Serve over rice or quinoa if you want a more filling meal.
Storage & Reheating
Store leftovers of the cabbage mixture and the chicken in 2 separate airtight containers in the fridge for up to 5 days. Reheat the cabbage mixture on the stove and warm the chicken separately in a pan, air fryer, or oven to maintain crispiness.
If you’re looking for a flavorful, wholesome dinner, this crispy harissa chicken with cabbage and chickpeas will not disappoint. My mom and my guy really enjoyed the contrast between the crunchy chicken and the creamy, spiced vegetables in this easy, healthy weeknight dinner.
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Ingredients
For the Crispy Harissa Chicken
- 1/2 cup almond flour
- 2 tsp Powdered harissa
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 Chicken breasts
Instructions
For the Cabbage and Chickpeas
- Peel and chop the onion and garlic.
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, and saute for about 7 minutes until softened and fragrant.
- While onion and garlic saute, rinse and chop the cabbage.
- Add the chopped cabbage to the pan, along with harissa, coriander, turmeric, salt, and pepper. Pour in the stock, stir well, then cover and simmer for 5 minutes until the cabbage begins to soften.
- Uncover and stir in the chickpeas and coconut milk.
- Simmer uncovered for another 5 minutes until the mixture thickens slightly and becomes rich and saucy. Then, cover and set aside.
For the Crispy Harissa Chicken
- Chop chicken breasts into 3 (or 4) slivers or tenders.
- Season the chicken tenders with salt, 1 tsp harissa, and pepper.
- In one bowl, mix almond flour, the other teaspoon harissa, oregano, salt, and pepper. In another bowl, add the egg and beat it well with a fork.
- Dip each chicken tender into the egg, then coat it in the almond flour mixture.
- Heat the olive oil in a skillet over medium heat. Cook the chicken tenders for about 2 minutes on one side, then flip and cook them for 2–3 minutes on the other side, until golden brown and cooked through. Please see notes on directions to bake these instead of pan-frying them.
- Plate the warm, creamy cabbage and chickpea mixture and top with the crispy harissa chicken tenders.
- Drizzle a squeeze of lime or sprinkle some chopped fresh cilantro on top.
Video
Notes
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