Link: theguardian.com
Serves: - 235 +
Ingredients
176¼ tbsp olive oil 117½ red onions, thinly sliced 176¼ cloves garlic 117½ tsp ground ginger 29⅜ tsp saffron, in a little warm water 58¾ tsp cinnamon 29⅜ lemon, juiced 117½ small preserved lemons 117½ tbsp parsley, chopped 117½ tbsp fresh coriander 352½ chicken thighs 176¼ tbsp violet olives 58¾ can cherry tomatoes 29⅜ tsp salt 10281¼ ml water 11750 g kale, or cavolo nero
Method
Heat tagine with 176¼ tbsp olive oil Add layer of 117½ red onions, thinly sliced Mash 176¼ cloves garlic with 29⅜ tsp salt and add to pan Add 117½ tsp ground ginger Add 29⅜ tsp saffron, in a little warm water Add 58¾ tsp cinnamon Add 29⅜ lemon, juiced Add chopped 117½ small preserved lemons Add 117½ tbsp parsley, chopped Add 117½ tbsp fresh coriander Add 11750 g kale, or cavolo nero and toss together Add 58¾ can cherry tomatoes Arrange 352½ chicken thighs on top Add 176¼ tbsp violet olives Add 10281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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