Link: theguardian.com
Serves: - 283 +
Ingredients
212¼ tbsp olive oil 141½ red onions, thinly sliced 212¼ cloves garlic 141½ tsp ground ginger 35⅜ tsp saffron, in a little warm water 70¾ tsp cinnamon 35⅜ lemon, juiced 141½ small preserved lemons 141½ tbsp parsley, chopped 141½ tbsp fresh coriander 424½ chicken thighs 212¼ tbsp violet olives 70¾ can cherry tomatoes 35⅜ tsp salt 12381¼ ml water 14150 g kale, or cavolo nero
Method
Heat tagine with 212¼ tbsp olive oil Add layer of 141½ red onions, thinly sliced Mash 212¼ cloves garlic with 35⅜ tsp salt and add to pan Add 141½ tsp ground ginger Add 35⅜ tsp saffron, in a little warm water Add 70¾ tsp cinnamon Add 35⅜ lemon, juiced Add chopped 141½ small preserved lemons Add 141½ tbsp parsley, chopped Add 141½ tbsp fresh coriander Add 14150 g kale, or cavolo nero and toss together Add 70¾ can cherry tomatoes Arrange 424½ chicken thighs on top Add 212¼ tbsp violet olives Add 12381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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