Link: theguardian.com
Serves: - 355 +
Ingredients
266¼ tbsp olive oil 177½ red onions, thinly sliced 266¼ cloves garlic 177½ tsp ground ginger 44⅜ tsp saffron, in a little warm water 88¾ tsp cinnamon 44⅜ lemon, juiced 177½ small preserved lemons 177½ tbsp parsley, chopped 177½ tbsp fresh coriander 532½ chicken thighs 266¼ tbsp violet olives 88¾ can cherry tomatoes 44⅜ tsp salt 15531¼ ml water 17750 g kale, or cavolo nero
Method
Heat tagine with 266¼ tbsp olive oil Add layer of 177½ red onions, thinly sliced Mash 266¼ cloves garlic with 44⅜ tsp salt and add to pan Add 177½ tsp ground ginger Add 44⅜ tsp saffron, in a little warm water Add 88¾ tsp cinnamon Add 44⅜ lemon, juiced Add chopped 177½ small preserved lemons Add 177½ tbsp parsley, chopped Add 177½ tbsp fresh coriander Add 17750 g kale, or cavolo nero and toss together Add 88¾ can cherry tomatoes Arrange 532½ chicken thighs on top Add 266¼ tbsp violet olives Add 15531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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