MOROCCAN LEMON CHICKEN

Ingredients......6 saffron threads, 600ml of chicken stock, 2 tbs of rice bran/ canola oil, 8 skinless chicken thigh pieces, 1 large onion, chopped, 3tbs of minced garlic, 1 tsp of minced ginger, 1 tsp of ground coriander, 1 cinnamon stick, 16 green pitted olives, 1 dsp of chilli flakes (optional), 1/2 cup of coriander leaves, 1 large lemon , thinly sliced. Soak the saffron threads in the chicken stock, set aside. Heat the oil in a large pan over a medium heat Add the chicken pieces and cook for 4 minutes on each side, until golden. Transfer the chicken to the bowl of your slow cooker. Place the garlic, ginger, ground coriander, cinnamon stick and saffron/ chicken stock mixture into the slow cooker. Cover and cook on high for 4.5 hours. Thirty minutes before serving, add the olives, chilli flakes (if using) and the coriander leaves to your slow cooker. Arrange the lemon slices over the top. Cover and cook for an extra 15 minutes on high. Serve with extra coriander leaves. This dish can be served with a salad, any vegetables or a steamed grain. Enjoy..