Link: theguardian.com
Serves: - 5 +
Ingredients
3¾ tbsp olive oil 2½ red onions, thinly sliced 3¾ cloves garlic 2½ tsp ground ginger ⅝ tsp saffron, in a little warm water 1¼ tsp cinnamon ⅝ lemon, juiced 2½ small preserved lemons 2½ tbsp parsley, chopped 2½ tbsp fresh coriander 7½ chicken thighs 3¾ tbsp violet olives 1¼ can cherry tomatoes ⅝ tsp salt 218¾ ml water 250 g kale, or cavolo nero
Method
Heat tagine with 3¾ tbsp olive oil Add layer of 2½ red onions, thinly sliced Mash 3¾ cloves garlic with ⅝ tsp salt and add to pan Add 2½ tsp ground ginger Add ⅝ tsp saffron, in a little warm water Add 1¼ tsp cinnamon Add ⅝ lemon, juiced Add chopped 2½ small preserved lemons Add 2½ tbsp parsley, chopped Add 2½ tbsp fresh coriander Add 250 g kale, or cavolo nero and toss together Add 1¼ can cherry tomatoes Arrange 7½ chicken thighs on top Add 3¾ tbsp violet olives Add 218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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