Link: theguardian.com
Serves: - 404 +
Ingredients
303 tbsp olive oil 202 red onions, thinly sliced 303 cloves garlic 202 tsp ground ginger 50½ tsp saffron, in a little warm water 101 tsp cinnamon 50½ lemon, juiced 202 small preserved lemons 202 tbsp parsley, chopped 202 tbsp fresh coriander 606 chicken thighs 303 tbsp violet olives 101 can cherry tomatoes 50½ tsp salt 17675 ml water 20200 g kale, or cavolo nero
Method
Heat tagine with 303 tbsp olive oil Add layer of 202 red onions, thinly sliced Mash 303 cloves garlic with 50½ tsp salt and add to pan Add 202 tsp ground ginger Add 50½ tsp saffron, in a little warm water Add 101 tsp cinnamon Add 50½ lemon, juiced Add chopped 202 small preserved lemons Add 202 tbsp parsley, chopped Add 202 tbsp fresh coriander Add 20200 g kale, or cavolo nero and toss together Add 101 can cherry tomatoes Arrange 606 chicken thighs on top Add 303 tbsp violet olives Add 17675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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