Add the rapeseed oil and paprika to a frying pan and heat until it starts to bubble. Place the chicken skin-side down and leave for about 5-7 minutes until the skin turns brown and crispy.

Place the chicken skin side up into the slow cooker.

Add the garlic, potatoes, thyme, oregano, lemon juice, coconut milk and season with a little pepper.

Cover with the lid and slow cook for 4 hours without removing the lid.

Serve the chicken with a little sauce and a sprinkle of fresh coriander.