Link: theguardian.com
Serves: - 297 +
Ingredients
222¾ tbsp olive oil 148½ red onions, thinly sliced 222¾ cloves garlic 148½ tsp ground ginger 37⅛ tsp saffron, in a little warm water 74¼ tsp cinnamon 37⅛ lemon, juiced 148½ small preserved lemons 148½ tbsp parsley, chopped 148½ tbsp fresh coriander 445½ chicken thighs 222¾ tbsp violet olives 74¼ can cherry tomatoes 37⅛ tsp salt 12993¾ ml water 14850 g kale, or cavolo nero
Method
Heat tagine with 222¾ tbsp olive oil Add layer of 148½ red onions, thinly sliced Mash 222¾ cloves garlic with 37⅛ tsp salt and add to pan Add 148½ tsp ground ginger Add 37⅛ tsp saffron, in a little warm water Add 74¼ tsp cinnamon Add 37⅛ lemon, juiced Add chopped 148½ small preserved lemons Add 148½ tbsp parsley, chopped Add 148½ tbsp fresh coriander Add 14850 g kale, or cavolo nero and toss together Add 74¼ can cherry tomatoes Arrange 445½ chicken thighs on top Add 222¾ tbsp violet olives Add 12993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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