Link: theguardian.com
Serves: - 405 +
Ingredients
303¾ tbsp olive oil 202½ red onions, thinly sliced 303¾ cloves garlic 202½ tsp ground ginger 50⅝ tsp saffron, in a little warm water 101¼ tsp cinnamon 50⅝ lemon, juiced 202½ small preserved lemons 202½ tbsp parsley, chopped 202½ tbsp fresh coriander 607½ chicken thighs 303¾ tbsp violet olives 101¼ can cherry tomatoes 50⅝ tsp salt 17718¾ ml water 20250 g kale, or cavolo nero
Method
Heat tagine with 303¾ tbsp olive oil Add layer of 202½ red onions, thinly sliced Mash 303¾ cloves garlic with 50⅝ tsp salt and add to pan Add 202½ tsp ground ginger Add 50⅝ tsp saffron, in a little warm water Add 101¼ tsp cinnamon Add 50⅝ lemon, juiced Add chopped 202½ small preserved lemons Add 202½ tbsp parsley, chopped Add 202½ tbsp fresh coriander Add 20250 g kale, or cavolo nero and toss together Add 101¼ can cherry tomatoes Arrange 607½ chicken thighs on top Add 303¾ tbsp violet olives Add 17718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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