Link: theguardian.com
Serves: - 371 +
Ingredients
278¼ tbsp olive oil 185½ red onions, thinly sliced 278¼ cloves garlic 185½ tsp ground ginger 46⅜ tsp saffron, in a little warm water 92¾ tsp cinnamon 46⅜ lemon, juiced 185½ small preserved lemons 185½ tbsp parsley, chopped 185½ tbsp fresh coriander 556½ chicken thighs 278¼ tbsp violet olives 92¾ can cherry tomatoes 46⅜ tsp salt 16231¼ ml water 18550 g kale, or cavolo nero
Method
Heat tagine with 278¼ tbsp olive oil Add layer of 185½ red onions, thinly sliced Mash 278¼ cloves garlic with 46⅜ tsp salt and add to pan Add 185½ tsp ground ginger Add 46⅜ tsp saffron, in a little warm water Add 92¾ tsp cinnamon Add 46⅜ lemon, juiced Add chopped 185½ small preserved lemons Add 185½ tbsp parsley, chopped Add 185½ tbsp fresh coriander Add 18550 g kale, or cavolo nero and toss together Add 92¾ can cherry tomatoes Arrange 556½ chicken thighs on top Add 278¼ tbsp violet olives Add 16231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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