Link: theguardian.com
Serves: - 223 +
Ingredients
167¼ tbsp olive oil 111½ red onions, thinly sliced 167¼ cloves garlic 111½ tsp ground ginger 27⅞ tsp saffron, in a little warm water 55¾ tsp cinnamon 27⅞ lemon, juiced 111½ small preserved lemons 111½ tbsp parsley, chopped 111½ tbsp fresh coriander 334½ chicken thighs 167¼ tbsp violet olives 55¾ can cherry tomatoes 27⅞ tsp salt 9756¼ ml water 11150 g kale, or cavolo nero
Method
Heat tagine with 167¼ tbsp olive oil Add layer of 111½ red onions, thinly sliced Mash 167¼ cloves garlic with 27⅞ tsp salt and add to pan Add 111½ tsp ground ginger Add 27⅞ tsp saffron, in a little warm water Add 55¾ tsp cinnamon Add 27⅞ lemon, juiced Add chopped 111½ small preserved lemons Add 111½ tbsp parsley, chopped Add 111½ tbsp fresh coriander Add 11150 g kale, or cavolo nero and toss together Add 55¾ can cherry tomatoes Arrange 334½ chicken thighs on top Add 167¼ tbsp violet olives Add 9756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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