Link: theguardian.com
Serves: - 293 +
Ingredients
219¾ tbsp olive oil 146½ red onions, thinly sliced 219¾ cloves garlic 146½ tsp ground ginger 36⅝ tsp saffron, in a little warm water 73¼ tsp cinnamon 36⅝ lemon, juiced 146½ small preserved lemons 146½ tbsp parsley, chopped 146½ tbsp fresh coriander 439½ chicken thighs 219¾ tbsp violet olives 73¼ can cherry tomatoes 36⅝ tsp salt 12818¾ ml water 14650 g kale, or cavolo nero
Method
Heat tagine with 219¾ tbsp olive oil Add layer of 146½ red onions, thinly sliced Mash 219¾ cloves garlic with 36⅝ tsp salt and add to pan Add 146½ tsp ground ginger Add 36⅝ tsp saffron, in a little warm water Add 73¼ tsp cinnamon Add 36⅝ lemon, juiced Add chopped 146½ small preserved lemons Add 146½ tbsp parsley, chopped Add 146½ tbsp fresh coriander Add 14650 g kale, or cavolo nero and toss together Add 73¼ can cherry tomatoes Arrange 439½ chicken thighs on top Add 219¾ tbsp violet olives Add 12818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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