Harissa chicken with olives and chickpeas

800 g chicken thighs, skinless, boneless
2 cloves of garlic
150 g olives, taggiasca, pitted
2 tbsp harissa paste
1 tbsp cane sugar
Salt
Pepper
	Put all the ingredients in a mixing bowl. Marinate and season the chicken.
	(Pre-)heat cooking space to 160°C with Hot air humid
1 tin of chickpeas, about 400 g
2 lemons
400 g date cherry tomatoes
	Put the chickpeas in the porcelain dish and sit the marinated chicken on top.
	Cut the lemons in half and place in the porcelain dish as well. To finish, scatter the tomatoes over the top. Put the porcelain dish on the wire shelf in the preheated cooking space. Cook.
	Put the food in
	Hot air humid 160°C for 1 Hrs
	Take the chicken out of the cooking space. Remove the caramelized lemon from the dish and squeeze over the chicken.

50 g parsley, flat-leaved
1 lemon
2 cloves of garlic
	For the gremolata, zest and juice the lemon. Peel and crush the garlic. Pull the parsley leaves off the stalks and chop finely. Mix 1 tbsp of lemon zest, 1 tbsp of lemon juice, garlic and parsley together.
	Serve the chicken with the lemon gremolata.

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