Spicy tomato and saffron chicken casserole

Combine flour and 1 tablespoon of the seasoning in small shallow bowl; toss chicken in flour mixture to coat, shake off excess.

Heat half the oil in large frying pan; cook chicken, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.

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.

Stir onion mixture into cooker with remaining stock, undrained tomatoes, paste and saffron. Cook, covered, on low, 6 hours. Season to taste.

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.

Sprinkle casserole with gremolata.