Link: theguardian.com
Serves: - 191 +
Ingredients
143¼ tbsp olive oil 95½ red onions, thinly sliced 143¼ cloves garlic 95½ tsp ground ginger 23⅞ tsp saffron, in a little warm water 47¾ tsp cinnamon 23⅞ lemon, juiced 95½ small preserved lemons 95½ tbsp parsley, chopped 95½ tbsp fresh coriander 286½ chicken thighs 143¼ tbsp violet olives 47¾ can cherry tomatoes 23⅞ tsp salt 8356¼ ml water 9550 g kale, or cavolo nero
Method
Heat tagine with 143¼ tbsp olive oil Add layer of 95½ red onions, thinly sliced Mash 143¼ cloves garlic with 23⅞ tsp salt and add to pan Add 95½ tsp ground ginger Add 23⅞ tsp saffron, in a little warm water Add 47¾ tsp cinnamon Add 23⅞ lemon, juiced Add chopped 95½ small preserved lemons Add 95½ tbsp parsley, chopped Add 95½ tbsp fresh coriander Add 9550 g kale, or cavolo nero and toss together Add 47¾ can cherry tomatoes Arrange 286½ chicken thighs on top Add 143¼ tbsp violet olives Add 8356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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