Link: theguardian.com
Serves: - 249 +
Ingredients
186¾ tbsp olive oil 124½ red onions, thinly sliced 186¾ cloves garlic 124½ tsp ground ginger 31⅛ tsp saffron, in a little warm water 62¼ tsp cinnamon 31⅛ lemon, juiced 124½ small preserved lemons 124½ tbsp parsley, chopped 124½ tbsp fresh coriander 373½ chicken thighs 186¾ tbsp violet olives 62¼ can cherry tomatoes 31⅛ tsp salt 10893¾ ml water 12450 g kale, or cavolo nero
Method
Heat tagine with 186¾ tbsp olive oil Add layer of 124½ red onions, thinly sliced Mash 186¾ cloves garlic with 31⅛ tsp salt and add to pan Add 124½ tsp ground ginger Add 31⅛ tsp saffron, in a little warm water Add 62¼ tsp cinnamon Add 31⅛ lemon, juiced Add chopped 124½ small preserved lemons Add 124½ tbsp parsley, chopped Add 124½ tbsp fresh coriander Add 12450 g kale, or cavolo nero and toss together Add 62¼ can cherry tomatoes Arrange 373½ chicken thighs on top Add 186¾ tbsp violet olives Add 10893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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