Link: theguardian.com
Serves: - 403 +
Ingredients
302¼ tbsp olive oil 201½ red onions, thinly sliced 302¼ cloves garlic 201½ tsp ground ginger 50⅜ tsp saffron, in a little warm water 100¾ tsp cinnamon 50⅜ lemon, juiced 201½ small preserved lemons 201½ tbsp parsley, chopped 201½ tbsp fresh coriander 604½ chicken thighs 302¼ tbsp violet olives 100¾ can cherry tomatoes 50⅜ tsp salt 17631¼ ml water 20150 g kale, or cavolo nero
Method
Heat tagine with 302¼ tbsp olive oil Add layer of 201½ red onions, thinly sliced Mash 302¼ cloves garlic with 50⅜ tsp salt and add to pan Add 201½ tsp ground ginger Add 50⅜ tsp saffron, in a little warm water Add 100¾ tsp cinnamon Add 50⅜ lemon, juiced Add chopped 201½ small preserved lemons Add 201½ tbsp parsley, chopped Add 201½ tbsp fresh coriander Add 20150 g kale, or cavolo nero and toss together Add 100¾ can cherry tomatoes Arrange 604½ chicken thighs on top Add 302¼ tbsp violet olives Add 17631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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