Link: theguardian.com
Serves: - 369 +
Ingredients
276¾ tbsp olive oil 184½ red onions, thinly sliced 276¾ cloves garlic 184½ tsp ground ginger 46⅛ tsp saffron, in a little warm water 92¼ tsp cinnamon 46⅛ lemon, juiced 184½ small preserved lemons 184½ tbsp parsley, chopped 184½ tbsp fresh coriander 553½ chicken thighs 276¾ tbsp violet olives 92¼ can cherry tomatoes 46⅛ tsp salt 16143¾ ml water 18450 g kale, or cavolo nero
Method
Heat tagine with 276¾ tbsp olive oil Add layer of 184½ red onions, thinly sliced Mash 276¾ cloves garlic with 46⅛ tsp salt and add to pan Add 184½ tsp ground ginger Add 46⅛ tsp saffron, in a little warm water Add 92¼ tsp cinnamon Add 46⅛ lemon, juiced Add chopped 184½ small preserved lemons Add 184½ tbsp parsley, chopped Add 184½ tbsp fresh coriander Add 18450 g kale, or cavolo nero and toss together Add 92¼ can cherry tomatoes Arrange 553½ chicken thighs on top Add 276¾ tbsp violet olives Add 16143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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