Link: theguardian.com
Serves: - 359 +
Ingredients
269¼ tbsp olive oil 179½ red onions, thinly sliced 269¼ cloves garlic 179½ tsp ground ginger 44⅞ tsp saffron, in a little warm water 89¾ tsp cinnamon 44⅞ lemon, juiced 179½ small preserved lemons 179½ tbsp parsley, chopped 179½ tbsp fresh coriander 538½ chicken thighs 269¼ tbsp violet olives 89¾ can cherry tomatoes 44⅞ tsp salt 15706¼ ml water 17950 g kale, or cavolo nero
Method
Heat tagine with 269¼ tbsp olive oil Add layer of 179½ red onions, thinly sliced Mash 269¼ cloves garlic with 44⅞ tsp salt and add to pan Add 179½ tsp ground ginger Add 44⅞ tsp saffron, in a little warm water Add 89¾ tsp cinnamon Add 44⅞ lemon, juiced Add chopped 179½ small preserved lemons Add 179½ tbsp parsley, chopped Add 179½ tbsp fresh coriander Add 17950 g kale, or cavolo nero and toss together Add 89¾ can cherry tomatoes Arrange 538½ chicken thighs on top Add 269¼ tbsp violet olives Add 15706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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