Link: theguardian.com
Serves: - 379 +
Ingredients
284¼ tbsp olive oil 189½ red onions, thinly sliced 284¼ cloves garlic 189½ tsp ground ginger 47⅜ tsp saffron, in a little warm water 94¾ tsp cinnamon 47⅜ lemon, juiced 189½ small preserved lemons 189½ tbsp parsley, chopped 189½ tbsp fresh coriander 568½ chicken thighs 284¼ tbsp violet olives 94¾ can cherry tomatoes 47⅜ tsp salt 16581¼ ml water 18950 g kale, or cavolo nero
Method
Heat tagine with 284¼ tbsp olive oil Add layer of 189½ red onions, thinly sliced Mash 284¼ cloves garlic with 47⅜ tsp salt and add to pan Add 189½ tsp ground ginger Add 47⅜ tsp saffron, in a little warm water Add 94¾ tsp cinnamon Add 47⅜ lemon, juiced Add chopped 189½ small preserved lemons Add 189½ tbsp parsley, chopped Add 189½ tbsp fresh coriander Add 18950 g kale, or cavolo nero and toss together Add 94¾ can cherry tomatoes Arrange 568½ chicken thighs on top Add 284¼ tbsp violet olives Add 16581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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