Confit chicken and chickpeas

Simple Too, p. 74

Ingredients

  • 8–10 chicken thighs, skin on and bone in (1.5kg)
  • 2 tbsp ras el hanout
  • 700g jar of chickpeas (or 2 x 400g tins), drained and rinsed (500g)
  • 300g plum tomatoes, quartered
  • 1 lemon, thinly sliced
  • 2 heads of garlic, top 1cm removed
  • 200ml olive oil
  • Fine sea salt and black pepper

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