Link: theguardian.com
Serves: - 467 +
Ingredients
350¼ tbsp olive oil 233½ red onions, thinly sliced 350¼ cloves garlic 233½ tsp ground ginger 58⅜ tsp saffron, in a little warm water 116¾ tsp cinnamon 58⅜ lemon, juiced 233½ small preserved lemons 233½ tbsp parsley, chopped 233½ tbsp fresh coriander 700½ chicken thighs 350¼ tbsp violet olives 116¾ can cherry tomatoes 58⅜ tsp salt 20431¼ ml water 23350 g kale, or cavolo nero
Method
Heat tagine with 350¼ tbsp olive oil Add layer of 233½ red onions, thinly sliced Mash 350¼ cloves garlic with 58⅜ tsp salt and add to pan Add 233½ tsp ground ginger Add 58⅜ tsp saffron, in a little warm water Add 116¾ tsp cinnamon Add 58⅜ lemon, juiced Add chopped 233½ small preserved lemons Add 233½ tbsp parsley, chopped Add 233½ tbsp fresh coriander Add 23350 g kale, or cavolo nero and toss together Add 116¾ can cherry tomatoes Arrange 700½ chicken thighs on top Add 350¼ tbsp violet olives Add 20431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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