Link: theguardian.com
Serves: - 317 +
Ingredients
237¾ tbsp olive oil 158½ red onions, thinly sliced 237¾ cloves garlic 158½ tsp ground ginger 39⅝ tsp saffron, in a little warm water 79¼ tsp cinnamon 39⅝ lemon, juiced 158½ small preserved lemons 158½ tbsp parsley, chopped 158½ tbsp fresh coriander 475½ chicken thighs 237¾ tbsp violet olives 79¼ can cherry tomatoes 39⅝ tsp salt 13868¾ ml water 15850 g kale, or cavolo nero
Method
Heat tagine with 237¾ tbsp olive oil Add layer of 158½ red onions, thinly sliced Mash 237¾ cloves garlic with 39⅝ tsp salt and add to pan Add 158½ tsp ground ginger Add 39⅝ tsp saffron, in a little warm water Add 79¼ tsp cinnamon Add 39⅝ lemon, juiced Add chopped 158½ small preserved lemons Add 158½ tbsp parsley, chopped Add 158½ tbsp fresh coriander Add 15850 g kale, or cavolo nero and toss together Add 79¼ can cherry tomatoes Arrange 475½ chicken thighs on top Add 237¾ tbsp violet olives Add 13868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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