Heat oil in a large crockpot or heavy based pot
Add chicken skin side down, cook for 5 minutes with the lid on
Turn chicken thighs and cook other side for 5 minutes with the lid on
Add onion and garlic and sauté for a few minutes until softened
Add chopped kale, beans with liquid, chicken stock, mixed herbs, harissa paste, salt and pepper
Stir, cover and simmer for 25 minutes
Remove chicken and shred off the bone, discard the bone
Add shredded chicken back to soup, cover and simmer for another 5 minutes
Season to taste with salt and pepper
Serve with toasted sourdough or bread of choice
