Link: theguardian.com
Serves: - 377 +
Ingredients
282¾ tbsp olive oil 188½ red onions, thinly sliced 282¾ cloves garlic 188½ tsp ground ginger 47⅛ tsp saffron, in a little warm water 94¼ tsp cinnamon 47⅛ lemon, juiced 188½ small preserved lemons 188½ tbsp parsley, chopped 188½ tbsp fresh coriander 565½ chicken thighs 282¾ tbsp violet olives 94¼ can cherry tomatoes 47⅛ tsp salt 16493¾ ml water 18850 g kale, or cavolo nero
Method
Heat tagine with 282¾ tbsp olive oil Add layer of 188½ red onions, thinly sliced Mash 282¾ cloves garlic with 47⅛ tsp salt and add to pan Add 188½ tsp ground ginger Add 47⅛ tsp saffron, in a little warm water Add 94¼ tsp cinnamon Add 47⅛ lemon, juiced Add chopped 188½ small preserved lemons Add 188½ tbsp parsley, chopped Add 188½ tbsp fresh coriander Add 18850 g kale, or cavolo nero and toss together Add 94¼ can cherry tomatoes Arrange 565½ chicken thighs on top Add 282¾ tbsp violet olives Add 16493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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