Link: theguardian.com
Serves: - 349 +
Ingredients
261¾ tbsp olive oil 174½ red onions, thinly sliced 261¾ cloves garlic 174½ tsp ground ginger 43⅝ tsp saffron, in a little warm water 87¼ tsp cinnamon 43⅝ lemon, juiced 174½ small preserved lemons 174½ tbsp parsley, chopped 174½ tbsp fresh coriander 523½ chicken thighs 261¾ tbsp violet olives 87¼ can cherry tomatoes 43⅝ tsp salt 15268¾ ml water 17450 g kale, or cavolo nero
Method
Heat tagine with 261¾ tbsp olive oil Add layer of 174½ red onions, thinly sliced Mash 261¾ cloves garlic with 43⅝ tsp salt and add to pan Add 174½ tsp ground ginger Add 43⅝ tsp saffron, in a little warm water Add 87¼ tsp cinnamon Add 43⅝ lemon, juiced Add chopped 174½ small preserved lemons Add 174½ tbsp parsley, chopped Add 174½ tbsp fresh coriander Add 17450 g kale, or cavolo nero and toss together Add 87¼ can cherry tomatoes Arrange 523½ chicken thighs on top Add 261¾ tbsp violet olives Add 15268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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