Blend all harissa ingredients in a food processor to a smooth paste and store in the fridge.
Slash chicken thighs and marinate with three tablespoons of harissa in the fridge for two hours.
Preheat the oven to 180°C.
Brown the chicken in batches in a hot, oiled flameproof casserole for 4 minutes and set aside.
Cook the sliced onions in the same pan for 4 minutes until just softened.
Stir in two tablespoons of harissa and the potatoes, followed by the tinned tomatoes and stock.
Bring the liquid to a boil and return the chicken to the pan.
Bake in the oven for 45 to 55 minutes until the chicken is tender and the sauce reduces.
Stir in the lemon juice and parsley, then season with salt and pepper.
Whisk garlic, vinegar, honey, lemon juice, and oil in a bowl to create the salad dressing.
Combine the remaining salad ingredients in a separate bowl and toss with the dressing.
Serve the hot chicken stew with the herb salad on the side.