Link: theguardian.com
Serves: - 347 +
Ingredients
260¼ tbsp olive oil 173½ red onions, thinly sliced 260¼ cloves garlic 173½ tsp ground ginger 43⅜ tsp saffron, in a little warm water 86¾ tsp cinnamon 43⅜ lemon, juiced 173½ small preserved lemons 173½ tbsp parsley, chopped 173½ tbsp fresh coriander 520½ chicken thighs 260¼ tbsp violet olives 86¾ can cherry tomatoes 43⅜ tsp salt 15181¼ ml water 17350 g kale, or cavolo nero
Method
Heat tagine with 260¼ tbsp olive oil Add layer of 173½ red onions, thinly sliced Mash 260¼ cloves garlic with 43⅜ tsp salt and add to pan Add 173½ tsp ground ginger Add 43⅜ tsp saffron, in a little warm water Add 86¾ tsp cinnamon Add 43⅜ lemon, juiced Add chopped 173½ small preserved lemons Add 173½ tbsp parsley, chopped Add 173½ tbsp fresh coriander Add 17350 g kale, or cavolo nero and toss together Add 86¾ can cherry tomatoes Arrange 520½ chicken thighs on top Add 260¼ tbsp violet olives Add 15181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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