Link: theguardian.com
Serves: - 227 +
Ingredients
170¼ tbsp olive oil 113½ red onions, thinly sliced 170¼ cloves garlic 113½ tsp ground ginger 28⅜ tsp saffron, in a little warm water 56¾ tsp cinnamon 28⅜ lemon, juiced 113½ small preserved lemons 113½ tbsp parsley, chopped 113½ tbsp fresh coriander 340½ chicken thighs 170¼ tbsp violet olives 56¾ can cherry tomatoes 28⅜ tsp salt 9931¼ ml water 11350 g kale, or cavolo nero
Method
Heat tagine with 170¼ tbsp olive oil Add layer of 113½ red onions, thinly sliced Mash 170¼ cloves garlic with 28⅜ tsp salt and add to pan Add 113½ tsp ground ginger Add 28⅜ tsp saffron, in a little warm water Add 56¾ tsp cinnamon Add 28⅜ lemon, juiced Add chopped 113½ small preserved lemons Add 113½ tbsp parsley, chopped Add 113½ tbsp fresh coriander Add 11350 g kale, or cavolo nero and toss together Add 56¾ can cherry tomatoes Arrange 340½ chicken thighs on top Add 170¼ tbsp violet olives Add 9931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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