Link: theguardian.com
Serves: - 305 +
Ingredients
228¾ tbsp olive oil 152½ red onions, thinly sliced 228¾ cloves garlic 152½ tsp ground ginger 38⅛ tsp saffron, in a little warm water 76¼ tsp cinnamon 38⅛ lemon, juiced 152½ small preserved lemons 152½ tbsp parsley, chopped 152½ tbsp fresh coriander 457½ chicken thighs 228¾ tbsp violet olives 76¼ can cherry tomatoes 38⅛ tsp salt 13343¾ ml water 15250 g kale, or cavolo nero
Method
Heat tagine with 228¾ tbsp olive oil Add layer of 152½ red onions, thinly sliced Mash 228¾ cloves garlic with 38⅛ tsp salt and add to pan Add 152½ tsp ground ginger Add 38⅛ tsp saffron, in a little warm water Add 76¼ tsp cinnamon Add 38⅛ lemon, juiced Add chopped 152½ small preserved lemons Add 152½ tbsp parsley, chopped Add 152½ tbsp fresh coriander Add 15250 g kale, or cavolo nero and toss together Add 76¼ can cherry tomatoes Arrange 457½ chicken thighs on top Add 228¾ tbsp violet olives Add 13343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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