Link: theguardian.com
Serves: - 303 +
Ingredients
227¼ tbsp olive oil 151½ red onions, thinly sliced 227¼ cloves garlic 151½ tsp ground ginger 37⅞ tsp saffron, in a little warm water 75¾ tsp cinnamon 37⅞ lemon, juiced 151½ small preserved lemons 151½ tbsp parsley, chopped 151½ tbsp fresh coriander 454½ chicken thighs 227¼ tbsp violet olives 75¾ can cherry tomatoes 37⅞ tsp salt 13256¼ ml water 15150 g kale, or cavolo nero
Method
Heat tagine with 227¼ tbsp olive oil Add layer of 151½ red onions, thinly sliced Mash 227¼ cloves garlic with 37⅞ tsp salt and add to pan Add 151½ tsp ground ginger Add 37⅞ tsp saffron, in a little warm water Add 75¾ tsp cinnamon Add 37⅞ lemon, juiced Add chopped 151½ small preserved lemons Add 151½ tbsp parsley, chopped Add 151½ tbsp fresh coriander Add 15150 g kale, or cavolo nero and toss together Add 75¾ can cherry tomatoes Arrange 454½ chicken thighs on top Add 227¼ tbsp violet olives Add 13256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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