Link: theguardian.com
Serves: - 459 +
Ingredients
344¼ tbsp olive oil 229½ red onions, thinly sliced 344¼ cloves garlic 229½ tsp ground ginger 57⅜ tsp saffron, in a little warm water 114¾ tsp cinnamon 57⅜ lemon, juiced 229½ small preserved lemons 229½ tbsp parsley, chopped 229½ tbsp fresh coriander 688½ chicken thighs 344¼ tbsp violet olives 114¾ can cherry tomatoes 57⅜ tsp salt 20081¼ ml water 22950 g kale, or cavolo nero
Method
Heat tagine with 344¼ tbsp olive oil Add layer of 229½ red onions, thinly sliced Mash 344¼ cloves garlic with 57⅜ tsp salt and add to pan Add 229½ tsp ground ginger Add 57⅜ tsp saffron, in a little warm water Add 114¾ tsp cinnamon Add 57⅜ lemon, juiced Add chopped 229½ small preserved lemons Add 229½ tbsp parsley, chopped Add 229½ tbsp fresh coriander Add 22950 g kale, or cavolo nero and toss together Add 114¾ can cherry tomatoes Arrange 688½ chicken thighs on top Add 344¼ tbsp violet olives Add 20081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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