Link: theguardian.com
Serves: - 343 +
Ingredients
257¼ tbsp olive oil 171½ red onions, thinly sliced 257¼ cloves garlic 171½ tsp ground ginger 42⅞ tsp saffron, in a little warm water 85¾ tsp cinnamon 42⅞ lemon, juiced 171½ small preserved lemons 171½ tbsp parsley, chopped 171½ tbsp fresh coriander 514½ chicken thighs 257¼ tbsp violet olives 85¾ can cherry tomatoes 42⅞ tsp salt 15006¼ ml water 17150 g kale, or cavolo nero
Method
Heat tagine with 257¼ tbsp olive oil Add layer of 171½ red onions, thinly sliced Mash 257¼ cloves garlic with 42⅞ tsp salt and add to pan Add 171½ tsp ground ginger Add 42⅞ tsp saffron, in a little warm water Add 85¾ tsp cinnamon Add 42⅞ lemon, juiced Add chopped 171½ small preserved lemons Add 171½ tbsp parsley, chopped Add 171½ tbsp fresh coriander Add 17150 g kale, or cavolo nero and toss together Add 85¾ can cherry tomatoes Arrange 514½ chicken thighs on top Add 257¼ tbsp violet olives Add 15006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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