Link: theguardian.com
Serves: - 7 +
Ingredients
5¼ tbsp olive oil 3½ red onions, thinly sliced 5¼ cloves garlic 3½ tsp ground ginger ⅞ tsp saffron, in a little warm water 1¾ tsp cinnamon ⅞ lemon, juiced 3½ small preserved lemons 3½ tbsp parsley, chopped 3½ tbsp fresh coriander 10½ chicken thighs 5¼ tbsp violet olives 1¾ can cherry tomatoes ⅞ tsp salt 306¼ ml water 350 g kale, or cavolo nero
Method
Heat tagine with 5¼ tbsp olive oil Add layer of 3½ red onions, thinly sliced Mash 5¼ cloves garlic with ⅞ tsp salt and add to pan Add 3½ tsp ground ginger Add ⅞ tsp saffron, in a little warm water Add 1¾ tsp cinnamon Add ⅞ lemon, juiced Add chopped 3½ small preserved lemons Add 3½ tbsp parsley, chopped Add 3½ tbsp fresh coriander Add 350 g kale, or cavolo nero and toss together Add 1¾ can cherry tomatoes Arrange 10½ chicken thighs on top Add 5¼ tbsp violet olives Add 306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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