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.
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
The chicken tenders can also be oven-baked. Simply coat them with egg and the spiced almond mixture and bake for 15-20 minutes at 400°F–425°F (200°C–220°C), or until the internal temperature reaches 165 degrees Fahrenheit (74 °C).
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Nutrition
Calories: 447kcal | Carbohydrates: 16g | Protein: 30g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 781mg | Potassium: 747mg | Fiber: 5g | Sugar: 7g | Vitamin A: 406IU | Vitamin C: 47mg | Calcium: 101mg | Iron: 3mg
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