Link: theguardian.com
Serves: - 267 +
Ingredients
200¼ tbsp olive oil 133½ red onions, thinly sliced 200¼ cloves garlic 133½ tsp ground ginger 33⅜ tsp saffron, in a little warm water 66¾ tsp cinnamon 33⅜ lemon, juiced 133½ small preserved lemons 133½ tbsp parsley, chopped 133½ tbsp fresh coriander 400½ chicken thighs 200¼ tbsp violet olives 66¾ can cherry tomatoes 33⅜ tsp salt 11681¼ ml water 13350 g kale, or cavolo nero
Method
Heat tagine with 200¼ tbsp olive oil Add layer of 133½ red onions, thinly sliced Mash 200¼ cloves garlic with 33⅜ tsp salt and add to pan Add 133½ tsp ground ginger Add 33⅜ tsp saffron, in a little warm water Add 66¾ tsp cinnamon Add 33⅜ lemon, juiced Add chopped 133½ small preserved lemons Add 133½ tbsp parsley, chopped Add 133½ tbsp fresh coriander Add 13350 g kale, or cavolo nero and toss together Add 66¾ can cherry tomatoes Arrange 400½ chicken thighs on top Add 200¼ tbsp violet olives Add 11681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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