Link: theguardian.com
Serves: - 445 +
Ingredients
333¾ tbsp olive oil 222½ red onions, thinly sliced 333¾ cloves garlic 222½ tsp ground ginger 55⅝ tsp saffron, in a little warm water 111¼ tsp cinnamon 55⅝ lemon, juiced 222½ small preserved lemons 222½ tbsp parsley, chopped 222½ tbsp fresh coriander 667½ chicken thighs 333¾ tbsp violet olives 111¼ can cherry tomatoes 55⅝ tsp salt 19468¾ ml water 22250 g kale, or cavolo nero
Method
Heat tagine with 333¾ tbsp olive oil Add layer of 222½ red onions, thinly sliced Mash 333¾ cloves garlic with 55⅝ tsp salt and add to pan Add 222½ tsp ground ginger Add 55⅝ tsp saffron, in a little warm water Add 111¼ tsp cinnamon Add 55⅝ lemon, juiced Add chopped 222½ small preserved lemons Add 222½ tbsp parsley, chopped Add 222½ tbsp fresh coriander Add 22250 g kale, or cavolo nero and toss together Add 111¼ can cherry tomatoes Arrange 667½ chicken thighs on top Add 333¾ tbsp violet olives Add 19468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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