Step 1

Soak the saffron in the hot stock to bring out the colour.

Step 2

Heat the oil and brown the  chicken thighs and place in the bottom of the Crock-pot

Step 3

Cook the onion until it starts to become transparent.

Step 4

Add the garlic, ras el hanout, ginger coriander and cinnamon stick and cook for a minute.

Step 5

Add the stock and bring to the boil, add to the Crock-pot and cook on Low for 5 hours.

Step 6

Add the chickpeas, the olives and the preserved lemons, roughly chopped.

Step 7

Cook on Low for a further 1-2 hours.

Step 8

Check the seasoning and adjust to taste.