Cut the chicken quarters into two pieces removing any excess fat but leaving the skin on.

In a small bowl, mix together the paprika, 1 teaspoon salt and garlic powder. Sprinkle on the chicken and potatoes, coating well.

In a large frying pan, heat the olive oil on medium heat and sauté the chicken for about 10 minutes or until the skin is golden brown, turning once in the middle of cooking.

Put the chicken and potatoes in a large slow cooker. Add capers, preserved lemon and chicken broth. Give the pot a stir so the chicken and potatoes are both coated with the broth.

Cook in the slow cooker on high heat for 4 to 6 hours or until chicken and potatoes are tender.

Garnish with parsley the last few minutes of cooking. Serve chicken and potatoes garnished with some of the lemon wedges.