Link: theguardian.com
Serves: - 345 +
Ingredients
258¾ tbsp olive oil 172½ red onions, thinly sliced 258¾ cloves garlic 172½ tsp ground ginger 43⅛ tsp saffron, in a little warm water 86¼ tsp cinnamon 43⅛ lemon, juiced 172½ small preserved lemons 172½ tbsp parsley, chopped 172½ tbsp fresh coriander 517½ chicken thighs 258¾ tbsp violet olives 86¼ can cherry tomatoes 43⅛ tsp salt 15093¾ ml water 17250 g kale, or cavolo nero
Method
Heat tagine with 258¾ tbsp olive oil Add layer of 172½ red onions, thinly sliced Mash 258¾ cloves garlic with 43⅛ tsp salt and add to pan Add 172½ tsp ground ginger Add 43⅛ tsp saffron, in a little warm water Add 86¼ tsp cinnamon Add 43⅛ lemon, juiced Add chopped 172½ small preserved lemons Add 172½ tbsp parsley, chopped Add 172½ tbsp fresh coriander Add 17250 g kale, or cavolo nero and toss together Add 86¼ can cherry tomatoes Arrange 517½ chicken thighs on top Add 258¾ tbsp violet olives Add 15093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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