Link: theguardian.com
Serves: - 10 +
Ingredients
7½ tbsp olive oil 5 red onions, thinly sliced 7½ cloves garlic 5 tsp ground ginger 1¼ tsp saffron, in a little warm water 2½ tsp cinnamon 1¼ lemon, juiced 5 small preserved lemons 5 tbsp parsley, chopped 5 tbsp fresh coriander 15 chicken thighs 7½ tbsp violet olives 2½ can cherry tomatoes 1¼ tsp salt 437½ ml water 500 g kale, or cavolo nero
Method
Heat tagine with 7½ tbsp olive oil Add layer of 5 red onions, thinly sliced Mash 7½ cloves garlic with 1¼ tsp salt and add to pan Add 5 tsp ground ginger Add 1¼ tsp saffron, in a little warm water Add 2½ tsp cinnamon Add 1¼ lemon, juiced Add chopped 5 small preserved lemons Add 5 tbsp parsley, chopped Add 5 tbsp fresh coriander Add 500 g kale, or cavolo nero and toss together Add 2½ can cherry tomatoes Arrange 15 chicken thighs on top Add 7½ tbsp violet olives Add 437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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