For the Moroccan Chicken
Add 1 tablespoon of olive oil to a large frypan and warm over a medium heat. Brown your chicken drumsticks. Place the chicken in a slow cooker. Add the other tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 6 hours.

For the Moroccan Vegetarian/Vegan option
Add one tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Add the carrot, parsnip and sweet potato and brown for five minutes. Stir through the cinnamon. Add the stock and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 3 hours.

Please note:
For both options it’s preferable to add the prunes and olives half way through cooking, however if you are unable to do this then adding them to the slow cooker at the beginning is fine. Stir through spinach just before serving.

Scatter with fresh coriander, almonds, lemon zest, season with salt and pepper and serve with Lemon Turmeric Rice.

Serve 2 drumsticks and one-third of the mixture for dinner tonight.
Reserve 2 drumsticks and one-third of the mixture for lunch tomorrow.
Freeze remaining two drumsticks and last third of the liquid for a quick dinner at a later date.

For the vegetarian/vegan option: