Link: theguardian.com
Serves: - 409 +
Ingredients
306¾ tbsp olive oil 204½ red onions, thinly sliced 306¾ cloves garlic 204½ tsp ground ginger 51⅛ tsp saffron, in a little warm water 102¼ tsp cinnamon 51⅛ lemon, juiced 204½ small preserved lemons 204½ tbsp parsley, chopped 204½ tbsp fresh coriander 613½ chicken thighs 306¾ tbsp violet olives 102¼ can cherry tomatoes 51⅛ tsp salt 17893¾ ml water 20450 g kale, or cavolo nero
Method
Heat tagine with 306¾ tbsp olive oil Add layer of 204½ red onions, thinly sliced Mash 306¾ cloves garlic with 51⅛ tsp salt and add to pan Add 204½ tsp ground ginger Add 51⅛ tsp saffron, in a little warm water Add 102¼ tsp cinnamon Add 51⅛ lemon, juiced Add chopped 204½ small preserved lemons Add 204½ tbsp parsley, chopped Add 204½ tbsp fresh coriander Add 20450 g kale, or cavolo nero and toss together Add 102¼ can cherry tomatoes Arrange 613½ chicken thighs on top Add 306¾ tbsp violet olives Add 17893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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