Link: theguardian.com
Serves: - 423 +
Ingredients
317¼ tbsp olive oil 211½ red onions, thinly sliced 317¼ cloves garlic 211½ tsp ground ginger 52⅞ tsp saffron, in a little warm water 105¾ tsp cinnamon 52⅞ lemon, juiced 211½ small preserved lemons 211½ tbsp parsley, chopped 211½ tbsp fresh coriander 634½ chicken thighs 317¼ tbsp violet olives 105¾ can cherry tomatoes 52⅞ tsp salt 18506¼ ml water 21150 g kale, or cavolo nero
Method
Heat tagine with 317¼ tbsp olive oil Add layer of 211½ red onions, thinly sliced Mash 317¼ cloves garlic with 52⅞ tsp salt and add to pan Add 211½ tsp ground ginger Add 52⅞ tsp saffron, in a little warm water Add 105¾ tsp cinnamon Add 52⅞ lemon, juiced Add chopped 211½ small preserved lemons Add 211½ tbsp parsley, chopped Add 211½ tbsp fresh coriander Add 21150 g kale, or cavolo nero and toss together Add 105¾ can cherry tomatoes Arrange 634½ chicken thighs on top Add 317¼ tbsp violet olives Add 18506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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