Link: theguardian.com
Serves: - 375 +
Ingredients
281¼ tbsp olive oil 187½ red onions, thinly sliced 281¼ cloves garlic 187½ tsp ground ginger 46⅞ tsp saffron, in a little warm water 93¾ tsp cinnamon 46⅞ lemon, juiced 187½ small preserved lemons 187½ tbsp parsley, chopped 187½ tbsp fresh coriander 562½ chicken thighs 281¼ tbsp violet olives 93¾ can cherry tomatoes 46⅞ tsp salt 16406¼ ml water 18750 g kale, or cavolo nero
Method
Heat tagine with 281¼ tbsp olive oil Add layer of 187½ red onions, thinly sliced Mash 281¼ cloves garlic with 46⅞ tsp salt and add to pan Add 187½ tsp ground ginger Add 46⅞ tsp saffron, in a little warm water Add 93¾ tsp cinnamon Add 46⅞ lemon, juiced Add chopped 187½ small preserved lemons Add 187½ tbsp parsley, chopped Add 187½ tbsp fresh coriander Add 18750 g kale, or cavolo nero and toss together Add 93¾ can cherry tomatoes Arrange 562½ chicken thighs on top Add 281¼ tbsp violet olives Add 16406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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