Link: theguardian.com
Serves: - 237 +
Ingredients
177¾ tbsp olive oil 118½ red onions, thinly sliced 177¾ cloves garlic 118½ tsp ground ginger 29⅝ tsp saffron, in a little warm water 59¼ tsp cinnamon 29⅝ lemon, juiced 118½ small preserved lemons 118½ tbsp parsley, chopped 118½ tbsp fresh coriander 355½ chicken thighs 177¾ tbsp violet olives 59¼ can cherry tomatoes 29⅝ tsp salt 10368¾ ml water 11850 g kale, or cavolo nero
Method
Heat tagine with 177¾ tbsp olive oil Add layer of 118½ red onions, thinly sliced Mash 177¾ cloves garlic with 29⅝ tsp salt and add to pan Add 118½ tsp ground ginger Add 29⅝ tsp saffron, in a little warm water Add 59¼ tsp cinnamon Add 29⅝ lemon, juiced Add chopped 118½ small preserved lemons Add 118½ tbsp parsley, chopped Add 118½ tbsp fresh coriander Add 11850 g kale, or cavolo nero and toss together Add 59¼ can cherry tomatoes Arrange 355½ chicken thighs on top Add 177¾ tbsp violet olives Add 10368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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