Chicken and green olive tagine

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This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets.

 4 tbsp olive oil 4 large tomatoes, roughly chopped
1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker
2 tbsp paprika (1 lemon for the traditional method)
pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker
1 tsp ground turmeric (3 cups for the traditional method)
salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted
8 chicken drumsticks and rinsed
4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded,
4 garlic cloves, finely chopped and rind shredded (optional)
pinch of saffron threads handful of cilantro, chopped
1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped
peeled and grated
in the slow cooker PREP 20 MINS, COOK 15 MINS PRECOOKING;
PLUS MARINATING  AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS

 Preheat the slow cooker, if required. In a bowl, mix half the oil together with the spices and season with salt and pepper. Add the chicken drumsticks and toss until they are really well coated. Cover

 and leave overnight in the fridge, if time allows, or leave for 30 minutes. Heat a large Dutch oven or tagine, add the chicken drumsticks (in batches and with extra oil, if necessary), and cook for 6–8 minutes until golden. Remove from the pot and set aside.

 Heat 1 tablespoon of the oil in the pot over medium heat, add the onion, and cook for 3–4 minutes until soft. Then stir in the garlic, saffron, and grated ginger and cook for a minute more. Transfer

 everything to the slow cooker and add the tomatoes, chicken, lemon juice, stock, olives, and the preserved lemons, if using. Season, cover with the lid, and cook on auto/low for 6–8 hours or on high for 3–4 hours. Sprinkle the herbs over and serve with couscous.

 traditional method    PREP 20 MINS, PLUS MARINATING COOK 2 HRS

 In a bowl, mix half the oil together with the spices and season with salt and pepper. Add the chicken drumsticks and toss until they are really well coated. Cover and leave overnight in the fridge, if time

 allows, or leave for 30 minutes. Preheat the oven to 375°F (190°C). Heat a large Dutch oven or tagine, add the chicken drumsticks (in batches and with extra oil, if necessary), and cook for 6–8 minutes until golden. Remove from the pot and set aside.

 Heat 1 tablespoon of the oil in the pot, add the onion, and cook for 3–4 minutes until soft. Then stir in the garlic, grated ginger, and saffron and cook for a minute more. Stir in the tomatoes and return

 the chicken to the pot with any juices and the lemon juice. Season and pour in the stock. Bring to a boil, then reduce to a simmer, cover, and put in the oven for 1 hour. Add the olives and preserved lemons, if using, and cook for 30 minutes more. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Sprinkle the herbs over and serve with couscous.

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