Ingredients

• 500g/1lb 2oz potatoes
• halved then cut into 5cm/2in chunks
• salt and freshly ground black pepper
• 1 onion
• sliced
• 4 whole chicken legs
• each slashed four times on the skin side
• 1 tbsp vegetable oil
• 1 unwaxed lemon
• 2 fat garlic cloves
• crushed
• 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 honey
• handful fresh flat-leaf parsley
• Greek-style yogurt
• to serve

Directions

• Place the potatoes and onions 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 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 honey. Roughly chop the parsley leaves and scatter over the chicken. Serve with dollops of creamy yoghurt.