Link: theguardian.com
Serves: - 231 +
Ingredients
173¼ tbsp olive oil 115½ red onions, thinly sliced 173¼ cloves garlic 115½ tsp ground ginger 28⅞ tsp saffron, in a little warm water 57¾ tsp cinnamon 28⅞ lemon, juiced 115½ small preserved lemons 115½ tbsp parsley, chopped 115½ tbsp fresh coriander 346½ chicken thighs 173¼ tbsp violet olives 57¾ can cherry tomatoes 28⅞ tsp salt 10106¼ ml water 11550 g kale, or cavolo nero
Method
Heat tagine with 173¼ tbsp olive oil Add layer of 115½ red onions, thinly sliced Mash 173¼ cloves garlic with 28⅞ tsp salt and add to pan Add 115½ tsp ground ginger Add 28⅞ tsp saffron, in a little warm water Add 57¾ tsp cinnamon Add 28⅞ lemon, juiced Add chopped 115½ small preserved lemons Add 115½ tbsp parsley, chopped Add 115½ tbsp fresh coriander Add 11550 g kale, or cavolo nero and toss together Add 57¾ can cherry tomatoes Arrange 346½ chicken thighs on top Add 173¼ tbsp violet olives Add 10106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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