Link: theguardian.com
Serves: - 441 +
Ingredients
330¾ tbsp olive oil 220½ red onions, thinly sliced 330¾ cloves garlic 220½ tsp ground ginger 55⅛ tsp saffron, in a little warm water 110¼ tsp cinnamon 55⅛ lemon, juiced 220½ small preserved lemons 220½ tbsp parsley, chopped 220½ tbsp fresh coriander 661½ chicken thighs 330¾ tbsp violet olives 110¼ can cherry tomatoes 55⅛ tsp salt 19293¾ ml water 22050 g kale, or cavolo nero
Method
Heat tagine with 330¾ tbsp olive oil Add layer of 220½ red onions, thinly sliced Mash 330¾ cloves garlic with 55⅛ tsp salt and add to pan Add 220½ tsp ground ginger Add 55⅛ tsp saffron, in a little warm water Add 110¼ tsp cinnamon Add 55⅛ lemon, juiced Add chopped 220½ small preserved lemons Add 220½ tbsp parsley, chopped Add 220½ tbsp fresh coriander Add 22050 g kale, or cavolo nero and toss together Add 110¼ can cherry tomatoes Arrange 661½ chicken thighs on top Add 330¾ tbsp violet olives Add 19293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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