Link: theguardian.com
Serves: - 251 +
Ingredients
188¼ tbsp olive oil 125½ red onions, thinly sliced 188¼ cloves garlic 125½ tsp ground ginger 31⅜ tsp saffron, in a little warm water 62¾ tsp cinnamon 31⅜ lemon, juiced 125½ small preserved lemons 125½ tbsp parsley, chopped 125½ tbsp fresh coriander 376½ chicken thighs 188¼ tbsp violet olives 62¾ can cherry tomatoes 31⅜ tsp salt 10981¼ ml water 12550 g kale, or cavolo nero
Method
Heat tagine with 188¼ tbsp olive oil Add layer of 125½ red onions, thinly sliced Mash 188¼ cloves garlic with 31⅜ tsp salt and add to pan Add 125½ tsp ground ginger Add 31⅜ tsp saffron, in a little warm water Add 62¾ tsp cinnamon Add 31⅜ lemon, juiced Add chopped 125½ small preserved lemons Add 125½ tbsp parsley, chopped Add 125½ tbsp fresh coriander Add 12550 g kale, or cavolo nero and toss together Add 62¾ can cherry tomatoes Arrange 376½ chicken thighs on top Add 188¼ tbsp violet olives Add 10981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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