Link: theguardian.com
Serves: - 363 +
Ingredients
272¼ tbsp olive oil 181½ red onions, thinly sliced 272¼ cloves garlic 181½ tsp ground ginger 45⅜ tsp saffron, in a little warm water 90¾ tsp cinnamon 45⅜ lemon, juiced 181½ small preserved lemons 181½ tbsp parsley, chopped 181½ tbsp fresh coriander 544½ chicken thighs 272¼ tbsp violet olives 90¾ can cherry tomatoes 45⅜ tsp salt 15881¼ ml water 18150 g kale, or cavolo nero
Method
Heat tagine with 272¼ tbsp olive oil Add layer of 181½ red onions, thinly sliced Mash 272¼ cloves garlic with 45⅜ tsp salt and add to pan Add 181½ tsp ground ginger Add 45⅜ tsp saffron, in a little warm water Add 90¾ tsp cinnamon Add 45⅜ lemon, juiced Add chopped 181½ small preserved lemons Add 181½ tbsp parsley, chopped Add 181½ tbsp fresh coriander Add 18150 g kale, or cavolo nero and toss together Add 90¾ can cherry tomatoes Arrange 544½ chicken thighs on top Add 272¼ tbsp violet olives Add 15881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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