Link: theguardian.com
Serves: - 291 +
Ingredients
218¼ tbsp olive oil 145½ red onions, thinly sliced 218¼ cloves garlic 145½ tsp ground ginger 36⅜ tsp saffron, in a little warm water 72¾ tsp cinnamon 36⅜ lemon, juiced 145½ small preserved lemons 145½ tbsp parsley, chopped 145½ tbsp fresh coriander 436½ chicken thighs 218¼ tbsp violet olives 72¾ can cherry tomatoes 36⅜ tsp salt 12731¼ ml water 14550 g kale, or cavolo nero
Method
Heat tagine with 218¼ tbsp olive oil Add layer of 145½ red onions, thinly sliced Mash 218¼ cloves garlic with 36⅜ tsp salt and add to pan Add 145½ tsp ground ginger Add 36⅜ tsp saffron, in a little warm water Add 72¾ tsp cinnamon Add 36⅜ lemon, juiced Add chopped 145½ small preserved lemons Add 145½ tbsp parsley, chopped Add 145½ tbsp fresh coriander Add 14550 g kale, or cavolo nero and toss together Add 72¾ can cherry tomatoes Arrange 436½ chicken thighs on top Add 218¼ tbsp violet olives Add 12731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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