Link: theguardian.com
Serves: - 2 +
Ingredients
1½ tbsp olive oil 1 red onions, thinly sliced 1½ cloves garlic 1 tsp ground ginger ¼ tsp saffron, in a little warm water ½ tsp cinnamon ¼ lemon, juiced 1 small preserved lemons 1 tbsp parsley, chopped 1 tbsp fresh coriander 3 chicken thighs 1½ tbsp violet olives ½ can cherry tomatoes ¼ tsp salt 87½ ml water 100 g kale, or cavolo nero
Method
Heat tagine with 1½ tbsp olive oil Add layer of 1 red onions, thinly sliced Mash 1½ cloves garlic with ¼ tsp salt and add to pan Add 1 tsp ground ginger Add ¼ tsp saffron, in a little warm water Add ½ tsp cinnamon Add ¼ lemon, juiced Add chopped 1 small preserved lemons Add 1 tbsp parsley, chopped Add 1 tbsp fresh coriander Add 100 g kale, or cavolo nero and toss together Add ½ can cherry tomatoes Arrange 3 chicken thighs on top Add 1½ tbsp violet olives Add 87½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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