Link: theguardian.com
Serves: - 9 +
Ingredients
6¾ tbsp olive oil 4½ red onions, thinly sliced 6¾ cloves garlic 4½ tsp ground ginger 1⅛ tsp saffron, in a little warm water 2¼ tsp cinnamon 1⅛ lemon, juiced 4½ small preserved lemons 4½ tbsp parsley, chopped 4½ tbsp fresh coriander 13½ chicken thighs 6¾ tbsp violet olives 2¼ can cherry tomatoes 1⅛ tsp salt 393¾ ml water 450 g kale, or cavolo nero
Method
Heat tagine with 6¾ tbsp olive oil Add layer of 4½ red onions, thinly sliced Mash 6¾ cloves garlic with 1⅛ tsp salt and add to pan Add 4½ tsp ground ginger Add 1⅛ tsp saffron, in a little warm water Add 2¼ tsp cinnamon Add 1⅛ lemon, juiced Add chopped 4½ small preserved lemons Add 4½ tbsp parsley, chopped Add 4½ tbsp fresh coriander Add 450 g kale, or cavolo nero and toss together Add 2¼ can cherry tomatoes Arrange 13½ chicken thighs on top Add 6¾ tbsp violet olives Add 393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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