Link: theguardian.com
Serves: - 3 +
Ingredients
2¼ tbsp olive oil 1½ red onions, thinly sliced 2¼ cloves garlic 1½ tsp ground ginger ⅜ tsp saffron, in a little warm water ¾ tsp cinnamon ⅜ lemon, juiced 1½ small preserved lemons 1½ tbsp parsley, chopped 1½ tbsp fresh coriander 4½ chicken thighs 2¼ tbsp violet olives ¾ can cherry tomatoes ⅜ tsp salt 131¼ ml water 150 g kale, or cavolo nero
Method
Heat tagine with 2¼ tbsp olive oil Add layer of 1½ red onions, thinly sliced Mash 2¼ cloves garlic with ⅜ tsp salt and add to pan Add 1½ tsp ground ginger Add ⅜ tsp saffron, in a little warm water Add ¾ tsp cinnamon Add ⅜ lemon, juiced Add chopped 1½ small preserved lemons Add 1½ tbsp parsley, chopped Add 1½ tbsp fresh coriander Add 150 g kale, or cavolo nero and toss together Add ¾ can cherry tomatoes Arrange 4½ chicken thighs on top Add 2¼ tbsp violet olives Add 131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: