Serves: - 4 +
Ingredients
3 tbsp olive oil 2 red onions, thinly sliced 3 cloves garlic 2 tsp ground ginger ½ tsp saffron, in a little warm water 1 tsp cinnamon ½ lemon, juiced 2 small preserved lemons 2 tbsp parsley, chopped 2 tbsp fresh coriander 6 chicken thighs 3 tbsp violet olives 1 can cherry tomatoes ½ tsp salt 175 ml water 200 g kale, or cavolo nero
Method
Heat tagine with 3 tbsp olive oil Add layer of 2 red onions, thinly sliced Mash 3 cloves garlic with ½ tsp salt and add to pan Add 2 tsp ground ginger Add ½ tsp saffron, in a little warm water Add 1 tsp cinnamon Add ½ lemon, juiced Add chopped 2 small preserved lemons Add 2 tbsp parsley, chopped Add 2 tbsp fresh coriander Add 200 g kale, or cavolo nero and toss together Add 1 can cherry tomatoes Arrange 6 chicken thighs on top Add 3 tbsp violet olives Add 175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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