Link: theguardian.com
Serves: - 329 +
Ingredients
246¾ tbsp olive oil 164½ red onions, thinly sliced 246¾ cloves garlic 164½ tsp ground ginger 41⅛ tsp saffron, in a little warm water 82¼ tsp cinnamon 41⅛ lemon, juiced 164½ small preserved lemons 164½ tbsp parsley, chopped 164½ tbsp fresh coriander 493½ chicken thighs 246¾ tbsp violet olives 82¼ can cherry tomatoes 41⅛ tsp salt 14393¾ ml water 16450 g kale, or cavolo nero
Method
Heat tagine with 246¾ tbsp olive oil Add layer of 164½ red onions, thinly sliced Mash 246¾ cloves garlic with 41⅛ tsp salt and add to pan Add 164½ tsp ground ginger Add 41⅛ tsp saffron, in a little warm water Add 82¼ tsp cinnamon Add 41⅛ lemon, juiced Add chopped 164½ small preserved lemons Add 164½ tbsp parsley, chopped Add 164½ tbsp fresh coriander Add 16450 g kale, or cavolo nero and toss together Add 82¼ can cherry tomatoes Arrange 493½ chicken thighs on top Add 246¾ tbsp violet olives Add 14393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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