Link: theguardian.com
Serves: - 287 +
Ingredients
215¼ tbsp olive oil 143½ red onions, thinly sliced 215¼ cloves garlic 143½ tsp ground ginger 35⅞ tsp saffron, in a little warm water 71¾ tsp cinnamon 35⅞ lemon, juiced 143½ small preserved lemons 143½ tbsp parsley, chopped 143½ tbsp fresh coriander 430½ chicken thighs 215¼ tbsp violet olives 71¾ can cherry tomatoes 35⅞ tsp salt 12556¼ ml water 14350 g kale, or cavolo nero
Method
Heat tagine with 215¼ tbsp olive oil Add layer of 143½ red onions, thinly sliced Mash 215¼ cloves garlic with 35⅞ tsp salt and add to pan Add 143½ tsp ground ginger Add 35⅞ tsp saffron, in a little warm water Add 71¾ tsp cinnamon Add 35⅞ lemon, juiced Add chopped 143½ small preserved lemons Add 143½ tbsp parsley, chopped Add 143½ tbsp fresh coriander Add 14350 g kale, or cavolo nero and toss together Add 71¾ can cherry tomatoes Arrange 430½ chicken thighs on top Add 215¼ tbsp violet olives Add 12556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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