Link: theguardian.com
Serves: 1 +
Ingredients
¾ tbsp olive oil ½ red onions, thinly sliced ¾ cloves garlic ½ tsp ground ginger ⅛ tsp saffron, in a little warm water ¼ tsp cinnamon ⅛ lemon, juiced ½ small preserved lemons ½ tbsp parsley, chopped ½ tbsp fresh coriander 1½ chicken thighs ¾ tbsp violet olives ¼ can cherry tomatoes ⅛ tsp salt 43¾ ml water 50 g kale, or cavolo nero
Method
Heat tagine with ¾ tbsp olive oil Add layer of ½ red onions, thinly sliced Mash ¾ cloves garlic with ⅛ tsp salt and add to pan Add ½ tsp ground ginger Add ⅛ tsp saffron, in a little warm water Add ¼ tsp cinnamon Add ⅛ lemon, juiced Add chopped ½ small preserved lemons Add ½ tbsp parsley, chopped Add ½ tbsp fresh coriander Add 50 g kale, or cavolo nero and toss together Add ¼ can cherry tomatoes Arrange 1½ chicken thighs on top Add ¾ tbsp violet olives Add 43¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: