Heat half of the oil in a 4.5 litre 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 mins or until well browned all over. Remove chicken from cooker and set aside.

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.

Remove chicken from cooker and set aside; cover to keep warm. Add olives and lemon juice to potato in cooker; mix to combine. Season

Cut chicken into pieces; serve with potatoes and sauce, topped with dhredded mint and chopped pistachios or pesto.

Blend or process ½ cup pistachios, 1½ cups fresh mint leaves, 1 cup fresh flat-leaf parsley leaves, 1 chopped garlic clove, 2 tsps finely grated lemon rind, 2 tsps lemon juice and ½ cup extra virgin olive oil until smooth. Season to taste. Spoon pesto into a jar and cover with a thin layer of oil; seal. Store in the fridge for up to 1 week.