Link: theguardian.com
Serves: - 11 +
Ingredients
8¼ tbsp olive oil 5½ red onions, thinly sliced 8¼ cloves garlic 5½ tsp ground ginger 1⅜ tsp saffron, in a little warm water 2¾ tsp cinnamon 1⅜ lemon, juiced 5½ small preserved lemons 5½ tbsp parsley, chopped 5½ tbsp fresh coriander 16½ chicken thighs 8¼ tbsp violet olives 2¾ can cherry tomatoes 1⅜ tsp salt 481¼ ml water 550 g kale, or cavolo nero
Method
Heat tagine with 8¼ tbsp olive oil Add layer of 5½ red onions, thinly sliced Mash 8¼ cloves garlic with 1⅜ tsp salt and add to pan Add 5½ tsp ground ginger Add 1⅜ tsp saffron, in a little warm water Add 2¾ tsp cinnamon Add 1⅜ lemon, juiced Add chopped 5½ small preserved lemons Add 5½ tbsp parsley, chopped Add 5½ tbsp fresh coriander Add 550 g kale, or cavolo nero and toss together Add 2¾ can cherry tomatoes Arrange 16½ chicken thighs on top Add 8¼ tbsp violet olives Add 481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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