Link: theguardian.com
Serves: - 415 +
Ingredients
311¼ tbsp olive oil 207½ red onions, thinly sliced 311¼ cloves garlic 207½ tsp ground ginger 51⅞ tsp saffron, in a little warm water 103¾ tsp cinnamon 51⅞ lemon, juiced 207½ small preserved lemons 207½ tbsp parsley, chopped 207½ tbsp fresh coriander 622½ chicken thighs 311¼ tbsp violet olives 103¾ can cherry tomatoes 51⅞ tsp salt 18156¼ ml water 20750 g kale, or cavolo nero
Method
Heat tagine with 311¼ tbsp olive oil Add layer of 207½ red onions, thinly sliced Mash 311¼ cloves garlic with 51⅞ tsp salt and add to pan Add 207½ tsp ground ginger Add 51⅞ tsp saffron, in a little warm water Add 103¾ tsp cinnamon Add 51⅞ lemon, juiced Add chopped 207½ small preserved lemons Add 207½ tbsp parsley, chopped Add 207½ tbsp fresh coriander Add 20750 g kale, or cavolo nero and toss together Add 103¾ can cherry tomatoes Arrange 622½ chicken thighs on top Add 311¼ tbsp violet olives Add 18156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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