Confit chicken and chickpeas
Simple Too, p. 74
We’ve used romano peppers for ease – they’re great but, if you can, seek out Turkish Carliston peppers to use instead (as photographed). Also known as Carli peppers, they’re long, like romanos, but smaller, green and mild – and mildly piquant – in a way that really works with the lemony chicken.
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
Capture the full recipe from the book
Open Simple Too at page 74 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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