Harissa Chicken & Charred Cabbage Skillet
Ingredients
- 1½ poundschicken breast
- ½ headgreen cabbage
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 3 clovegarlic
- 1lemon
- ¾ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut the cabbage into rough 2-inch chunks.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Add the cabbage and cook, stirring occasionally, for 6–8 minutes until the edges are charred and the cabbage begins to soften.
- 03
Push the cabbage to the side of the skillet. Stir the harissa paste and minced garlic into the clear space, cooking for 30 seconds until fragrant.
- 04
Add the chicken broth and squeeze in the lemon juice. Stir to combine. Return the chicken to the skillet, nestle it into the cabbage mixture, and simmer for 2–3 minutes.
- 05
Taste and adjust salt and pepper. Serve hot, spooning the harissa-cabbage mixture and pan sauce over the chicken.
Spice Tips
For extra depth, bloom 1 teaspoon cumin or coriander in the oil before adding harissa. If you like more heat, stir in a pinch of cayenne or a few red pepper flakes with the harissa. A dollop of Greek yogurt on the side will cool and balance the spice.
Harissa varies in heat; start with 2 tablespoons if you prefer milder. Leftovers keep well in the fridge for 2 days and reheat beautifully.