Link: theguardian.com
Serves: - 443 +
Ingredients
332¼ tbsp olive oil 221½ red onions, thinly sliced 332¼ cloves garlic 221½ tsp ground ginger 55⅜ tsp saffron, in a little warm water 110¾ tsp cinnamon 55⅜ lemon, juiced 221½ small preserved lemons 221½ tbsp parsley, chopped 221½ tbsp fresh coriander 664½ chicken thighs 332¼ tbsp violet olives 110¾ can cherry tomatoes 55⅜ tsp salt 19381¼ ml water 22150 g kale, or cavolo nero
Method
Heat tagine with 332¼ tbsp olive oil Add layer of 221½ red onions, thinly sliced Mash 332¼ cloves garlic with 55⅜ tsp salt and add to pan Add 221½ tsp ground ginger Add 55⅜ tsp saffron, in a little warm water Add 110¾ tsp cinnamon Add 55⅜ lemon, juiced Add chopped 221½ small preserved lemons Add 221½ tbsp parsley, chopped Add 221½ tbsp fresh coriander Add 22150 g kale, or cavolo nero and toss together Add 110¾ can cherry tomatoes Arrange 664½ chicken thighs on top Add 332¼ tbsp violet olives Add 19381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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