Link: theguardian.com
Serves: - 315 +
Ingredients
236¼ tbsp olive oil 157½ red onions, thinly sliced 236¼ cloves garlic 157½ tsp ground ginger 39⅜ tsp saffron, in a little warm water 78¾ tsp cinnamon 39⅜ lemon, juiced 157½ small preserved lemons 157½ tbsp parsley, chopped 157½ tbsp fresh coriander 472½ chicken thighs 236¼ tbsp violet olives 78¾ can cherry tomatoes 39⅜ tsp salt 13781¼ ml water 15750 g kale, or cavolo nero
Method
Heat tagine with 236¼ tbsp olive oil Add layer of 157½ red onions, thinly sliced Mash 236¼ cloves garlic with 39⅜ tsp salt and add to pan Add 157½ tsp ground ginger Add 39⅜ tsp saffron, in a little warm water Add 78¾ tsp cinnamon Add 39⅜ lemon, juiced Add chopped 157½ small preserved lemons Add 157½ tbsp parsley, chopped Add 157½ tbsp fresh coriander Add 15750 g kale, or cavolo nero and toss together Add 78¾ can cherry tomatoes Arrange 472½ chicken thighs on top Add 236¼ tbsp violet olives Add 13781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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