Link: theguardian.com
Serves: - 203 +
Ingredients
152¼ tbsp olive oil 101½ red onions, thinly sliced 152¼ cloves garlic 101½ tsp ground ginger 25⅜ tsp saffron, in a little warm water 50¾ tsp cinnamon 25⅜ lemon, juiced 101½ small preserved lemons 101½ tbsp parsley, chopped 101½ tbsp fresh coriander 304½ chicken thighs 152¼ tbsp violet olives 50¾ can cherry tomatoes 25⅜ tsp salt 8881¼ ml water 10150 g kale, or cavolo nero
Method
Heat tagine with 152¼ tbsp olive oil Add layer of 101½ red onions, thinly sliced Mash 152¼ cloves garlic with 25⅜ tsp salt and add to pan Add 101½ tsp ground ginger Add 25⅜ tsp saffron, in a little warm water Add 50¾ tsp cinnamon Add 25⅜ lemon, juiced Add chopped 101½ small preserved lemons Add 101½ tbsp parsley, chopped Add 101½ tbsp fresh coriander Add 10150 g kale, or cavolo nero and toss together Add 50¾ can cherry tomatoes Arrange 304½ chicken thighs on top Add 152¼ tbsp violet olives Add 8881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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