Link: theguardian.com
Serves: - 407 +
Ingredients
305¼ tbsp olive oil 203½ red onions, thinly sliced 305¼ cloves garlic 203½ tsp ground ginger 50⅞ tsp saffron, in a little warm water 101¾ tsp cinnamon 50⅞ lemon, juiced 203½ small preserved lemons 203½ tbsp parsley, chopped 203½ tbsp fresh coriander 610½ chicken thighs 305¼ tbsp violet olives 101¾ can cherry tomatoes 50⅞ tsp salt 17806¼ ml water 20350 g kale, or cavolo nero
Method
Heat tagine with 305¼ tbsp olive oil Add layer of 203½ red onions, thinly sliced Mash 305¼ cloves garlic with 50⅞ tsp salt and add to pan Add 203½ tsp ground ginger Add 50⅞ tsp saffron, in a little warm water Add 101¾ tsp cinnamon Add 50⅞ lemon, juiced Add chopped 203½ small preserved lemons Add 203½ tbsp parsley, chopped Add 203½ tbsp fresh coriander Add 20350 g kale, or cavolo nero and toss together Add 101¾ can cherry tomatoes Arrange 610½ chicken thighs on top Add 305¼ tbsp violet olives Add 17806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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