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In a small bowl, mix the paprika, cumin, ginger, turmeric, coriander and cinnamon together.
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Place the onion and chickpeas in the bottom of the slow cooker.
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Place the chicken pieces in a larger mixing bowl and pour in the olive oil and sea salt/pepper, tossing to coat.
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Pour the spice mixture over the chicken and coat the chicken pieces evenly.
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Place the chicken pieces into the slow cooker.
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Add the preserved lemon slices, chopped garlic and tomato puree into the slow cooker.
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Spoon the Harissa paste over the chicken, try to get it as evenly distributed as possible.
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Pour in the water, cover and cook on low for 6-8 hours or on high for 3-4 hours.
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Serve with rice and garnish with yogurt and cilantro.