Link: theguardian.com
Serves: - 6 +
Ingredients
4½ tbsp olive oil 3 red onions, thinly sliced 4½ cloves garlic 3 tsp ground ginger ¾ tsp saffron, in a little warm water 1½ tsp cinnamon ¾ lemon, juiced 3 small preserved lemons 3 tbsp parsley, chopped 3 tbsp fresh coriander 9 chicken thighs 4½ tbsp violet olives 1½ can cherry tomatoes ¾ tsp salt 262½ ml water 300 g kale, or cavolo nero
Method
Heat tagine with 4½ tbsp olive oil Add layer of 3 red onions, thinly sliced Mash 4½ cloves garlic with ¾ tsp salt and add to pan Add 3 tsp ground ginger Add ¾ tsp saffron, in a little warm water Add 1½ tsp cinnamon Add ¾ lemon, juiced Add chopped 3 small preserved lemons Add 3 tbsp parsley, chopped Add 3 tbsp fresh coriander Add 300 g kale, or cavolo nero and toss together Add 1½ can cherry tomatoes Arrange 9 chicken thighs on top Add 4½ tbsp violet olives Add 262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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