Link: theguardian.com
Serves: - 309 +
Ingredients
231¾ tbsp olive oil 154½ red onions, thinly sliced 231¾ cloves garlic 154½ tsp ground ginger 38⅝ tsp saffron, in a little warm water 77¼ tsp cinnamon 38⅝ lemon, juiced 154½ small preserved lemons 154½ tbsp parsley, chopped 154½ tbsp fresh coriander 463½ chicken thighs 231¾ tbsp violet olives 77¼ can cherry tomatoes 38⅝ tsp salt 13518¾ ml water 15450 g kale, or cavolo nero
Method
Heat tagine with 231¾ tbsp olive oil Add layer of 154½ red onions, thinly sliced Mash 231¾ cloves garlic with 38⅝ tsp salt and add to pan Add 154½ tsp ground ginger Add 38⅝ tsp saffron, in a little warm water Add 77¼ tsp cinnamon Add 38⅝ lemon, juiced Add chopped 154½ small preserved lemons Add 154½ tbsp parsley, chopped Add 154½ tbsp fresh coriander Add 15450 g kale, or cavolo nero and toss together Add 77¼ can cherry tomatoes Arrange 463½ chicken thighs on top Add 231¾ tbsp violet olives Add 13518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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