Link: theguardian.com
Serves: - 243 +
Ingredients
182¼ tbsp olive oil 121½ red onions, thinly sliced 182¼ cloves garlic 121½ tsp ground ginger 30⅜ tsp saffron, in a little warm water 60¾ tsp cinnamon 30⅜ lemon, juiced 121½ small preserved lemons 121½ tbsp parsley, chopped 121½ tbsp fresh coriander 364½ chicken thighs 182¼ tbsp violet olives 60¾ can cherry tomatoes 30⅜ tsp salt 10631¼ ml water 12150 g kale, or cavolo nero
Method
Heat tagine with 182¼ tbsp olive oil Add layer of 121½ red onions, thinly sliced Mash 182¼ cloves garlic with 30⅜ tsp salt and add to pan Add 121½ tsp ground ginger Add 30⅜ tsp saffron, in a little warm water Add 60¾ tsp cinnamon Add 30⅜ lemon, juiced Add chopped 121½ small preserved lemons Add 121½ tbsp parsley, chopped Add 121½ tbsp fresh coriander Add 12150 g kale, or cavolo nero and toss together Add 60¾ can cherry tomatoes Arrange 364½ chicken thighs on top Add 182¼ tbsp violet olives Add 10631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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