Brine chicken thighs with salt in the refrigerator for at least 1 hour.

Mix ground spices together with a pinch of salt.

Cut sausage into discs and brown on each side in a pan. Remove and set aside.

Brown chicken skin side down in the sausage fat and olive oil until golden brown, then turn and brown the other side.

Remove chicken and set aside.

Add onion to the pan and cook until softened.

Add a spoonful of the spice mixture and cook until fragrant.

Add garlic and cook for 1 minute.

Add cauliflower and cook for 5 minutes, adding more of the spice mixture.

Add wine and scrape the bottom of the pan.

Cook for a couple of minutes.

Add sausage and harissa and stir until well incorporated.

Add tomato puree and cook for 5 minutes, adding more spice mixture.

Add rice and distribute evenly across the pan.

Add chicken.

Add chicken stock.

Add the rest of the spice mixture and season with salt.

Bring to a boil and reduce to a simmer.

Cook until rice is cooked through, about 20-30 minutes.

Cover the pan if needed.

Let sit off the heat for 2-4 minutes before serving.