Link: theguardian.com
Serves: - 307 +
Ingredients
230¼ tbsp olive oil 153½ red onions, thinly sliced 230¼ cloves garlic 153½ tsp ground ginger 38⅜ tsp saffron, in a little warm water 76¾ tsp cinnamon 38⅜ lemon, juiced 153½ small preserved lemons 153½ tbsp parsley, chopped 153½ tbsp fresh coriander 460½ chicken thighs 230¼ tbsp violet olives 76¾ can cherry tomatoes 38⅜ tsp salt 13431¼ ml water 15350 g kale, or cavolo nero
Method
Heat tagine with 230¼ tbsp olive oil Add layer of 153½ red onions, thinly sliced Mash 230¼ cloves garlic with 38⅜ tsp salt and add to pan Add 153½ tsp ground ginger Add 38⅜ tsp saffron, in a little warm water Add 76¾ tsp cinnamon Add 38⅜ lemon, juiced Add chopped 153½ small preserved lemons Add 153½ tbsp parsley, chopped Add 153½ tbsp fresh coriander Add 15350 g kale, or cavolo nero and toss together Add 76¾ can cherry tomatoes Arrange 460½ chicken thighs on top Add 230¼ tbsp violet olives Add 13431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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