Link: theguardian.com
Serves: - 311 +
Ingredients
233¼ tbsp olive oil 155½ red onions, thinly sliced 233¼ cloves garlic 155½ tsp ground ginger 38⅞ tsp saffron, in a little warm water 77¾ tsp cinnamon 38⅞ lemon, juiced 155½ small preserved lemons 155½ tbsp parsley, chopped 155½ tbsp fresh coriander 466½ chicken thighs 233¼ tbsp violet olives 77¾ can cherry tomatoes 38⅞ tsp salt 13606¼ ml water 15550 g kale, or cavolo nero
Method
Heat tagine with 233¼ tbsp olive oil Add layer of 155½ red onions, thinly sliced Mash 233¼ cloves garlic with 38⅞ tsp salt and add to pan Add 155½ tsp ground ginger Add 38⅞ tsp saffron, in a little warm water Add 77¾ tsp cinnamon Add 38⅞ lemon, juiced Add chopped 155½ small preserved lemons Add 155½ tbsp parsley, chopped Add 155½ tbsp fresh coriander Add 15550 g kale, or cavolo nero and toss together Add 77¾ can cherry tomatoes Arrange 466½ chicken thighs on top Add 233¼ tbsp violet olives Add 13606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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