Link: theguardian.com
Serves: - 463 +
Ingredients
347¼ tbsp olive oil 231½ red onions, thinly sliced 347¼ cloves garlic 231½ tsp ground ginger 57⅞ tsp saffron, in a little warm water 115¾ tsp cinnamon 57⅞ lemon, juiced 231½ small preserved lemons 231½ tbsp parsley, chopped 231½ tbsp fresh coriander 694½ chicken thighs 347¼ tbsp violet olives 115¾ can cherry tomatoes 57⅞ tsp salt 20256¼ ml water 23150 g kale, or cavolo nero
Method
Heat tagine with 347¼ tbsp olive oil Add layer of 231½ red onions, thinly sliced Mash 347¼ cloves garlic with 57⅞ tsp salt and add to pan Add 231½ tsp ground ginger Add 57⅞ tsp saffron, in a little warm water Add 115¾ tsp cinnamon Add 57⅞ lemon, juiced Add chopped 231½ small preserved lemons Add 231½ tbsp parsley, chopped Add 231½ tbsp fresh coriander Add 23150 g kale, or cavolo nero and toss together Add 115¾ can cherry tomatoes Arrange 694½ chicken thighs on top Add 347¼ tbsp violet olives Add 20256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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