Link: theguardian.com
Serves: - 8 +
Ingredients
6 tbsp olive oil 4 red onions, thinly sliced 6 cloves garlic 4 tsp ground ginger 1 tsp saffron, in a little warm water 2 tsp cinnamon 1 lemon, juiced 4 small preserved lemons 4 tbsp parsley, chopped 4 tbsp fresh coriander 12 chicken thighs 6 tbsp violet olives 2 can cherry tomatoes 1 tsp salt 350 ml water 400 g kale, or cavolo nero
Method
Heat tagine with 6 tbsp olive oil Add layer of 4 red onions, thinly sliced Mash 6 cloves garlic with 1 tsp salt and add to pan Add 4 tsp ground ginger Add 1 tsp saffron, in a little warm water Add 2 tsp cinnamon Add 1 lemon, juiced Add chopped 4 small preserved lemons Add 4 tbsp parsley, chopped Add 4 tbsp fresh coriander Add 400 g kale, or cavolo nero and toss together Add 2 can cherry tomatoes Arrange 12 chicken thighs on top Add 6 tbsp violet olives Add 350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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