Harissa chicken tagine

Ingredients:

• 8 chicken thighs on the bone
• Salt and milled pepper 
• 2 Tbsp (30ml) harissa powder
• Glug canola oil
• 2 onions, chopped
• 5-6 leeks, chopped
• 3 cloves garlic, chopped 
• 1 Tbsp (15ml) grated fresh ginger
• 2 cups (500ml) chicken stock
• 2 Tbsp (30ml) harissa paste
• 1 can (400g) chickpeas, drained and rinsed
• 2 Tbsp (30ml) chopped fresh coriander

Method

1. Season chicken with salt, pepper and harissa powder.
2. Heat oil in a large ovenproof pot and brown chicken in batches, about 3-4 minutes. Set aside.
3. Fry onion, leeks, garlic and ginger in the same pot (add more oil if needed) for about 5 minutes. 
4. Return chicken to pot, including any juices that have accumulated. 
5. Combine chicken stock and harissa paste and pour over chicken. 
6. Cover with a lid and bake at 180°C for 30-40 minutes.
7. Stir through chickpeas and coriander.
8. Season and serve.