Link: theguardian.com
Serves: - 431 +
Ingredients
323¼ tbsp olive oil 215½ red onions, thinly sliced 323¼ cloves garlic 215½ tsp ground ginger 53⅞ tsp saffron, in a little warm water 107¾ tsp cinnamon 53⅞ lemon, juiced 215½ small preserved lemons 215½ tbsp parsley, chopped 215½ tbsp fresh coriander 646½ chicken thighs 323¼ tbsp violet olives 107¾ can cherry tomatoes 53⅞ tsp salt 18856¼ ml water 21550 g kale, or cavolo nero
Method
Heat tagine with 323¼ tbsp olive oil Add layer of 215½ red onions, thinly sliced Mash 323¼ cloves garlic with 53⅞ tsp salt and add to pan Add 215½ tsp ground ginger Add 53⅞ tsp saffron, in a little warm water Add 107¾ tsp cinnamon Add 53⅞ lemon, juiced Add chopped 215½ small preserved lemons Add 215½ tbsp parsley, chopped Add 215½ tbsp fresh coriander Add 21550 g kale, or cavolo nero and toss together Add 107¾ can cherry tomatoes Arrange 646½ chicken thighs on top Add 323¼ tbsp violet olives Add 18856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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