Harissa Chicken Stew

Season chicken with salt. Heat oil in large sauce pan over medium heat and cook chicken until skin is golden, about 5 minutes per side. Remove to plate. 

Add onion to pan and sauté until translucent, 4 - 5 minutes. Add carrot and chorizo to pan and cook for 3 minutes. Stir in barley and lightly toast for 1 minute. Stir in harissa and cook for another minute. Add passata, broth and chicken. Bring to a boil. Reduce heat to medium low, and simmer covered for 20 minutes, stirring occasionally.

Remove lid and cook for another 5 minutes until barley is soft and chicken is cooked through. Stir in kale during the last 2 minutes of cooking.