Moroccan Harissa Chicken with Chickpeas & Preserved Lemon

Ingredients

• 8 bone-in chicken thighs
• 400 g tinned chickpeas
• 3 tbsp harissa paste
• 2 preserved lemons
• 1 red onion
• 250 g cherry tomatoes
• 2 tbsp olive oil
• 15 g fresh coriander

Method

1. 1

   Preheat oven to 200°C/180°C fan. Thinly slice the red onion and finely chop the preserved lemons, discarding any pips.

2. 2

   Drain and rinse the chickpeas and toss in a large roasting tin with the onion, cherry tomatoes, preserved lemon, olive oil, and half the harissa. Season well.

3. 3

   Slash each chicken thigh two or three times with a knife and rub all over with the remaining harissa.

4. 4

   Sit the chicken skin-side up on top of the chickpea mixture.

5. 5

   Roast for 45–50 minutes until the chicken is cooked through and the skin is deeply coloured. Scatter with fresh coriander and serve with flatbreads or couscous.