Link: theguardian.com
Serves: - 383 +
Ingredients
287¼ tbsp olive oil 191½ red onions, thinly sliced 287¼ cloves garlic 191½ tsp ground ginger 47⅞ tsp saffron, in a little warm water 95¾ tsp cinnamon 47⅞ lemon, juiced 191½ small preserved lemons 191½ tbsp parsley, chopped 191½ tbsp fresh coriander 574½ chicken thighs 287¼ tbsp violet olives 95¾ can cherry tomatoes 47⅞ tsp salt 16756¼ ml water 19150 g kale, or cavolo nero
Method
Heat tagine with 287¼ tbsp olive oil Add layer of 191½ red onions, thinly sliced Mash 287¼ cloves garlic with 47⅞ tsp salt and add to pan Add 191½ tsp ground ginger Add 47⅞ tsp saffron, in a little warm water Add 95¾ tsp cinnamon Add 47⅞ lemon, juiced Add chopped 191½ small preserved lemons Add 191½ tbsp parsley, chopped Add 191½ tbsp fresh coriander Add 19150 g kale, or cavolo nero and toss together Add 95¾ can cherry tomatoes Arrange 574½ chicken thighs on top Add 287¼ tbsp violet olives Add 16756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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