Link: theguardian.com
Serves: - 475 +
Ingredients
356¼ tbsp olive oil 237½ red onions, thinly sliced 356¼ cloves garlic 237½ tsp ground ginger 59⅜ tsp saffron, in a little warm water 118¾ tsp cinnamon 59⅜ lemon, juiced 237½ small preserved lemons 237½ tbsp parsley, chopped 237½ tbsp fresh coriander 712½ chicken thighs 356¼ tbsp violet olives 118¾ can cherry tomatoes 59⅜ tsp salt 20781¼ ml water 23750 g kale, or cavolo nero
Method
Heat tagine with 356¼ tbsp olive oil Add layer of 237½ red onions, thinly sliced Mash 356¼ cloves garlic with 59⅜ tsp salt and add to pan Add 237½ tsp ground ginger Add 59⅜ tsp saffron, in a little warm water Add 118¾ tsp cinnamon Add 59⅜ lemon, juiced Add chopped 237½ small preserved lemons Add 237½ tbsp parsley, chopped Add 237½ tbsp fresh coriander Add 23750 g kale, or cavolo nero and toss together Add 118¾ can cherry tomatoes Arrange 712½ chicken thighs on top Add 356¼ tbsp violet olives Add 20781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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