Link: theguardian.com
Serves: - 399 +
Ingredients
299¼ tbsp olive oil 199½ red onions, thinly sliced 299¼ cloves garlic 199½ tsp ground ginger 49⅞ tsp saffron, in a little warm water 99¾ tsp cinnamon 49⅞ lemon, juiced 199½ small preserved lemons 199½ tbsp parsley, chopped 199½ tbsp fresh coriander 598½ chicken thighs 299¼ tbsp violet olives 99¾ can cherry tomatoes 49⅞ tsp salt 17456¼ ml water 19950 g kale, or cavolo nero
Method
Heat tagine with 299¼ tbsp olive oil Add layer of 199½ red onions, thinly sliced Mash 299¼ cloves garlic with 49⅞ tsp salt and add to pan Add 199½ tsp ground ginger Add 49⅞ tsp saffron, in a little warm water Add 99¾ tsp cinnamon Add 49⅞ lemon, juiced Add chopped 199½ small preserved lemons Add 199½ tbsp parsley, chopped Add 199½ tbsp fresh coriander Add 19950 g kale, or cavolo nero and toss together Add 99¾ can cherry tomatoes Arrange 598½ chicken thighs on top Add 299¼ tbsp violet olives Add 17456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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