Place the potatoes into a slow cooker and season with salt and freshly ground black pepper. Season the chicken generously. Heat the vegetable oil in a large frying pan then fry the chicken until golden-brown all over, about five minutes each side. Put the chicken on top of the vegetables.

Meanwhile, finely grate the zest of the lemon, cut four thin slices of lemon, then squeeze the juice from the rest of the fruit. Add the zest, garlic oil and ras el hanout to the chicken fat and juices, fry for a one minute till fragrant, then pour in the lemon juice and stock. Bring to the boil, then pour over the chicken.

Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender.

To serve, drizzle with the maple syrup. Roughly chop the parsley leaves and scatter over the chicken


500g/1lb 2oz potatoes, halved then cut into 5cm/2in chunks

salt and freshly ground black pepper

4 whole chicken legs, each slashed four times on the skin side

1 tbsp vegetable oil

1 unwaxed lemon

1 tbsp garlic infused oil

1 tbsp ras el hanout spice mix

400ml/14fl oz good quality chicken stock (or a mix of white wine and stock)

85g/3oz stone-in green olives in extra virgin olive oil (drained weight)

2 tsp clear maple syrup

handful fresh flat-leaf parsley

Slow cooker chicken with lemon and olives

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