Link: theguardian.com
Serves: - 471 +
Ingredients
353¼ tbsp olive oil 235½ red onions, thinly sliced 353¼ cloves garlic 235½ tsp ground ginger 58⅞ tsp saffron, in a little warm water 117¾ tsp cinnamon 58⅞ lemon, juiced 235½ small preserved lemons 235½ tbsp parsley, chopped 235½ tbsp fresh coriander 706½ chicken thighs 353¼ tbsp violet olives 117¾ can cherry tomatoes 58⅞ tsp salt 20606¼ ml water 23550 g kale, or cavolo nero
Method
Heat tagine with 353¼ tbsp olive oil Add layer of 235½ red onions, thinly sliced Mash 353¼ cloves garlic with 58⅞ tsp salt and add to pan Add 235½ tsp ground ginger Add 58⅞ tsp saffron, in a little warm water Add 117¾ tsp cinnamon Add 58⅞ lemon, juiced Add chopped 235½ small preserved lemons Add 235½ tbsp parsley, chopped Add 235½ tbsp fresh coriander Add 23550 g kale, or cavolo nero and toss together Add 117¾ can cherry tomatoes Arrange 706½ chicken thighs on top Add 353¼ tbsp violet olives Add 20606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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