Link: theguardian.com
Serves: - 401 +
Ingredients
300¾ tbsp olive oil 200½ red onions, thinly sliced 300¾ cloves garlic 200½ tsp ground ginger 50⅛ tsp saffron, in a little warm water 100¼ tsp cinnamon 50⅛ lemon, juiced 200½ small preserved lemons 200½ tbsp parsley, chopped 200½ tbsp fresh coriander 601½ chicken thighs 300¾ tbsp violet olives 100¼ can cherry tomatoes 50⅛ tsp salt 17543¾ ml water 20050 g kale, or cavolo nero
Method
Heat tagine with 300¾ tbsp olive oil Add layer of 200½ red onions, thinly sliced Mash 300¾ cloves garlic with 50⅛ tsp salt and add to pan Add 200½ tsp ground ginger Add 50⅛ tsp saffron, in a little warm water Add 100¼ tsp cinnamon Add 50⅛ lemon, juiced Add chopped 200½ small preserved lemons Add 200½ tbsp parsley, chopped Add 200½ tbsp fresh coriander Add 20050 g kale, or cavolo nero and toss together Add 100¼ can cherry tomatoes Arrange 601½ chicken thighs on top Add 300¾ tbsp violet olives Add 17543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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