Whole chicken tagine with green olives & mint

SERVES 6 PREP + COOK TIME 7 HOURS

An aromatic and rich Moroccan stew, the Arabic spice mix ras el hanout paired with preserved lemon, green olives, ginger and honey gives this dish wonderful complexity. Serve with Pistachio & mint pesto (see recipe right) or peppery salad greens such as watercress or chicory.

2 tablespoons extra virgin olive oil 2 tablespoons ras el hanout

1.8kg whole chicken

1 large (200g) onion, sliced thickly 3 cloves garlic, crushed

2 teaspoons finely grated ginger 1 teaspoon dried chilli flakes ½ teaspoon ground turmeric 800g baby potatoes, halved ½ cup (125ml) chicken stock 2 tablespoons chopped preserved lemon 1 tablespoon honey 1 cup (120g) green olives 1 tablespoon lemon juice shredded fresh mint leaves and chopped pistachios, to serve

1 Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (high) setting. Rub ras el hanout all over the chicken. Tie legs together with kitchen string. Place chicken in cooker; cook, turning, for 20 minutes or until well browned all over. Remove chicken from cooker and set aside.

2 Heat remaining oil in cooker on medium. Cook onion, garlic, ginger, chilli and turmeric, stirring, for 5 minutes or until onion softens. Add potatoes; cook, stirring, for 5 minutes or until browned. Add stock and preserved lemon. Place chicken on top of potatoes; drizzle with honey. Cook, covered, on low for 6 hours.

3 Remove chicken from cooker and set aside; cover to keep warm. Add olives and lemon juice to potato in cooker; mix to combine. Season. 4 Cut chicken into pieces; serve with potatoes and sauce, topped with shredded mint and chopped pistachios or pesto (see recipe right). Suitable to freeze at the end of step 3 for up to 3 months.