Servings: 4 to 6

2 x 400g cans chopped tomatoes 2 x 400g cans chopped tomatoes
100g harissa paste (I use Belazu rose harissa) 100g harissa paste (I use Belazu rose harissa)
1 tbsp brown sugar 1 tbsp brown sugar
¾ tsp table salt, plus extra for the chicken ¾ tsp table salt, plus extra for the chicken
3 tsp ground cinnamon 3 tsp ground cinnamon
Juice of 1 lemon Juice of 1 lemon
1 bunch spring onions, trimmed and sliced 1 bunch spring onions, trimmed and sliced
3 x 400g cans chickpeas, drained (750g) 3 x 400g cans chickpeas, drained (750g)
25 prunes (about 175g), halved 25 prunes (about 175g), halved
6 skin-on chicken thighs (about 1kg), at room temperature 6 skin-on chicken thighs (about 1kg), at room temperature
Olive oil, to glaze Olive oil, to glaze

Heat the oven to 220C (200C fan)/425F/gas 7 and take the chicken out of the fridge. In a bowl, stir the chopped tomatoes, harissa, sugar, salt, cinnamon, lemon juice and spring onions. Scatter the chickpeas into a large roasting dish, followed by the prunes and the tomato mixture.
Lay the chicken thighs on top, then brush each one with a little olive oil and a dusting of salt. Roast for 25 minutes, until the chicken is browned on top, and serve straight from the roasting dish.