Link: theguardian.com
Serves: - 353 +
Ingredients
264¾ tbsp olive oil 176½ red onions, thinly sliced 264¾ cloves garlic 176½ tsp ground ginger 44⅛ tsp saffron, in a little warm water 88¼ tsp cinnamon 44⅛ lemon, juiced 176½ small preserved lemons 176½ tbsp parsley, chopped 176½ tbsp fresh coriander 529½ chicken thighs 264¾ tbsp violet olives 88¼ can cherry tomatoes 44⅛ tsp salt 15443¾ ml water 17650 g kale, or cavolo nero
Method
Heat tagine with 264¾ tbsp olive oil Add layer of 176½ red onions, thinly sliced Mash 264¾ cloves garlic with 44⅛ tsp salt and add to pan Add 176½ tsp ground ginger Add 44⅛ tsp saffron, in a little warm water Add 88¼ tsp cinnamon Add 44⅛ lemon, juiced Add chopped 176½ small preserved lemons Add 176½ tbsp parsley, chopped Add 176½ tbsp fresh coriander Add 17650 g kale, or cavolo nero and toss together Add 88¼ can cherry tomatoes Arrange 529½ chicken thighs on top Add 264¾ tbsp violet olives Add 15443¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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