Chicken Tagine

• 1 tbsp olive oil, plus extra if needed
• 900 g/2 lb chicken thighs,

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium. Add the chicken thighs, skin-side down, and fry for 3–5 minutes until golden brown, working in batches to avoid overcrowding the pan and adding extra oil, if necessary. Use a slotted spoon to transfer the chicken thighs to the slow cooker as they brown. Add the olives, chickpeas, dried apricots, bay leaves and prese