Link: theguardian.com
Serves: - 299 +
Ingredients
224¼ tbsp olive oil 149½ red onions, thinly sliced 224¼ cloves garlic 149½ tsp ground ginger 37⅜ tsp saffron, in a little warm water 74¾ tsp cinnamon 37⅜ lemon, juiced 149½ small preserved lemons 149½ tbsp parsley, chopped 149½ tbsp fresh coriander 448½ chicken thighs 224¼ tbsp violet olives 74¾ can cherry tomatoes 37⅜ tsp salt 13081¼ ml water 14950 g kale, or cavolo nero
Method
Heat tagine with 224¼ tbsp olive oil Add layer of 149½ red onions, thinly sliced Mash 224¼ cloves garlic with 37⅜ tsp salt and add to pan Add 149½ tsp ground ginger Add 37⅜ tsp saffron, in a little warm water Add 74¾ tsp cinnamon Add 37⅜ lemon, juiced Add chopped 149½ small preserved lemons Add 149½ tbsp parsley, chopped Add 149½ tbsp fresh coriander Add 14950 g kale, or cavolo nero and toss together Add 74¾ can cherry tomatoes Arrange 448½ chicken thighs on top Add 224¼ tbsp violet olives Add 13081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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