Link: theguardian.com
Serves: - 245 +
Ingredients
183¾ tbsp olive oil 122½ red onions, thinly sliced 183¾ cloves garlic 122½ tsp ground ginger 30⅝ tsp saffron, in a little warm water 61¼ tsp cinnamon 30⅝ lemon, juiced 122½ small preserved lemons 122½ tbsp parsley, chopped 122½ tbsp fresh coriander 367½ chicken thighs 183¾ tbsp violet olives 61¼ can cherry tomatoes 30⅝ tsp salt 10718¾ ml water 12250 g kale, or cavolo nero
Method
Heat tagine with 183¾ tbsp olive oil Add layer of 122½ red onions, thinly sliced Mash 183¾ cloves garlic with 30⅝ tsp salt and add to pan Add 122½ tsp ground ginger Add 30⅝ tsp saffron, in a little warm water Add 61¼ tsp cinnamon Add 30⅝ lemon, juiced Add chopped 122½ small preserved lemons Add 122½ tbsp parsley, chopped Add 122½ tbsp fresh coriander Add 12250 g kale, or cavolo nero and toss together Add 61¼ can cherry tomatoes Arrange 367½ chicken thighs on top Add 183¾ tbsp violet olives Add 10718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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