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Export 14 ingredients for grocery delivery
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.
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