Link: theguardian.com
Serves: - 331 +
Ingredients
248¼ tbsp olive oil 165½ red onions, thinly sliced 248¼ cloves garlic 165½ tsp ground ginger 41⅜ tsp saffron, in a little warm water 82¾ tsp cinnamon 41⅜ lemon, juiced 165½ small preserved lemons 165½ tbsp parsley, chopped 165½ tbsp fresh coriander 496½ chicken thighs 248¼ tbsp violet olives 82¾ can cherry tomatoes 41⅜ tsp salt 14481¼ ml water 16550 g kale, or cavolo nero
Method
Heat tagine with 248¼ tbsp olive oil Add layer of 165½ red onions, thinly sliced Mash 248¼ cloves garlic with 41⅜ tsp salt and add to pan Add 165½ tsp ground ginger Add 41⅜ tsp saffron, in a little warm water Add 82¾ tsp cinnamon Add 41⅜ lemon, juiced Add chopped 165½ small preserved lemons Add 165½ tbsp parsley, chopped Add 165½ tbsp fresh coriander Add 16550 g kale, or cavolo nero and toss together Add 82¾ can cherry tomatoes Arrange 496½ chicken thighs on top Add 248¼ tbsp violet olives Add 14481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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