Link: theguardian.com
Serves: - 16 +
Ingredients
12 tbsp olive oil 8 red onions, thinly sliced 12 cloves garlic 8 tsp ground ginger 2 tsp saffron, in a little warm water 4 tsp cinnamon 2 lemon, juiced 8 small preserved lemons 8 tbsp parsley, chopped 8 tbsp fresh coriander 24 chicken thighs 12 tbsp violet olives 4 can cherry tomatoes 2 tsp salt 700 ml water 800 g kale, or cavolo nero
Method
Heat tagine with 12 tbsp olive oil Add layer of 8 red onions, thinly sliced Mash 12 cloves garlic with 2 tsp salt and add to pan Add 8 tsp ground ginger Add 2 tsp saffron, in a little warm water Add 4 tsp cinnamon Add 2 lemon, juiced Add chopped 8 small preserved lemons Add 8 tbsp parsley, chopped Add 8 tbsp fresh coriander Add 800 g kale, or cavolo nero and toss together Add 4 can cherry tomatoes Arrange 24 chicken thighs on top Add 12 tbsp violet olives Add 700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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