Link: theguardian.com
Serves: - 351 +
Ingredients
263¼ tbsp olive oil 175½ red onions, thinly sliced 263¼ cloves garlic 175½ tsp ground ginger 43⅞ tsp saffron, in a little warm water 87¾ tsp cinnamon 43⅞ lemon, juiced 175½ small preserved lemons 175½ tbsp parsley, chopped 175½ tbsp fresh coriander 526½ chicken thighs 263¼ tbsp violet olives 87¾ can cherry tomatoes 43⅞ tsp salt 15356¼ ml water 17550 g kale, or cavolo nero
Method
Heat tagine with 263¼ tbsp olive oil Add layer of 175½ red onions, thinly sliced Mash 263¼ cloves garlic with 43⅞ tsp salt and add to pan Add 175½ tsp ground ginger Add 43⅞ tsp saffron, in a little warm water Add 87¾ tsp cinnamon Add 43⅞ lemon, juiced Add chopped 175½ small preserved lemons Add 175½ tbsp parsley, chopped Add 175½ tbsp fresh coriander Add 17550 g kale, or cavolo nero and toss together Add 87¾ can cherry tomatoes Arrange 526½ chicken thighs on top Add 263¼ tbsp violet olives Add 15356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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