Link: theguardian.com
Serves: - 427 +
Ingredients
320¼ tbsp olive oil 213½ red onions, thinly sliced 320¼ cloves garlic 213½ tsp ground ginger 53⅜ tsp saffron, in a little warm water 106¾ tsp cinnamon 53⅜ lemon, juiced 213½ small preserved lemons 213½ tbsp parsley, chopped 213½ tbsp fresh coriander 640½ chicken thighs 320¼ tbsp violet olives 106¾ can cherry tomatoes 53⅜ tsp salt 18681¼ ml water 21350 g kale, or cavolo nero
Method
Heat tagine with 320¼ tbsp olive oil Add layer of 213½ red onions, thinly sliced Mash 320¼ cloves garlic with 53⅜ tsp salt and add to pan Add 213½ tsp ground ginger Add 53⅜ tsp saffron, in a little warm water Add 106¾ tsp cinnamon Add 53⅜ lemon, juiced Add chopped 213½ small preserved lemons Add 213½ tbsp parsley, chopped Add 213½ tbsp fresh coriander Add 21350 g kale, or cavolo nero and toss together Add 106¾ can cherry tomatoes Arrange 640½ chicken thighs on top Add 320¼ tbsp violet olives Add 18681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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