Chicken Confit with Harissa, Merguez and Chickpeas

Make confit of chicken with the legs and chicken thighs  Recipe  . When done in this case drain off the fat in kitchen paper  Picture  . Make the Harissa  Recipe  .

Make a very simple tomato sauce by halving the baby tomatoes and discarding most of the seeds. Put all the tomato halves in a thick bottomed saucepan with a couple of tablespoonfuls of olive oil. Cook over a low light mashing down with a spatula and eventually season to taste with a little sauce.

When cool use a pastry brush to smear the chicken pieces all over with the Harissa paste  Picture  . Put the Merguez in the oven to cook at 400°F/200°C/Reg6 for fifteen minutes or so turning once or twice  Picture  . Put the chicken in the bottom of the oven to reheat and absorb the Harissa.

Put the chickpeas in a colinder and wash over running cold water. Put in a saucepan and barely cover with water. Bring to the boil and simmer for a couple of minutes and season with salt and pepper. Add the spinach and stir for a couple of minutes along with a tablespoonful of olive oil.

Reheat the tomato sauce. Put a portion of chickpeas on the serving plates, lay the chicken and Merguez on top and then a little tomato sauce on top again. Serve immediately  Zoom  .