Preserved lemon gremolata
1.Combine flour and 1 tablespoon of the seasoning in small shallow bowl; toss chicken in flour mixture to coat, shake off excess.
2.Heat half the oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
3.Heat remaining oil in same pan, add onion, garlic, ginger, chilli and remaining seasoning; cook, stirring, until onion softens. Add ½ cup of the stock; cook, stirring, until mixture boils.
4.Stir onion mixture into cooker with remaining stock, undrained tomatoes, paste and saffron. Cook, covered, on low, 6 hours. Season to taste.
5.Make preserved lemon gremolata before serving. Remove and discard the flesh, wash the rind of preserved lemons before slicing. Combine parsley, lemon and garlic in a small bowl.
6.Sprinkle casserole with gremolata.
Preserved lemon is available at delicatessens and some supermarkets.Note