Link: theguardian.com
Serves: - 12 +
Ingredients
9 tbsp olive oil 6 red onions, thinly sliced 9 cloves garlic 6 tsp ground ginger 1½ tsp saffron, in a little warm water 3 tsp cinnamon 1½ lemon, juiced 6 small preserved lemons 6 tbsp parsley, chopped 6 tbsp fresh coriander 18 chicken thighs 9 tbsp violet olives 3 can cherry tomatoes 1½ tsp salt 525 ml water 600 g kale, or cavolo nero
Method
Heat tagine with 9 tbsp olive oil Add layer of 6 red onions, thinly sliced Mash 9 cloves garlic with 1½ tsp salt and add to pan Add 6 tsp ground ginger Add 1½ tsp saffron, in a little warm water Add 3 tsp cinnamon Add 1½ lemon, juiced Add chopped 6 small preserved lemons Add 6 tbsp parsley, chopped Add 6 tbsp fresh coriander Add 600 g kale, or cavolo nero and toss together Add 3 can cherry tomatoes Arrange 18 chicken thighs on top Add 9 tbsp violet olives Add 525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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