Link: theguardian.com
Serves: - 455 +
Ingredients
341¼ tbsp olive oil 227½ red onions, thinly sliced 341¼ cloves garlic 227½ tsp ground ginger 56⅞ tsp saffron, in a little warm water 113¾ tsp cinnamon 56⅞ lemon, juiced 227½ small preserved lemons 227½ tbsp parsley, chopped 227½ tbsp fresh coriander 682½ chicken thighs 341¼ tbsp violet olives 113¾ can cherry tomatoes 56⅞ tsp salt 19906¼ ml water 22750 g kale, or cavolo nero
Method
Heat tagine with 341¼ tbsp olive oil Add layer of 227½ red onions, thinly sliced Mash 341¼ cloves garlic with 56⅞ tsp salt and add to pan Add 227½ tsp ground ginger Add 56⅞ tsp saffron, in a little warm water Add 113¾ tsp cinnamon Add 56⅞ lemon, juiced Add chopped 227½ small preserved lemons Add 227½ tbsp parsley, chopped Add 227½ tbsp fresh coriander Add 22750 g kale, or cavolo nero and toss together Add 113¾ can cherry tomatoes Arrange 682½ chicken thighs on top Add 341¼ tbsp violet olives Add 19906¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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