Link: theguardian.com
Serves: - 479 +
Ingredients
359¼ tbsp olive oil 239½ red onions, thinly sliced 359¼ cloves garlic 239½ tsp ground ginger 59⅞ tsp saffron, in a little warm water 119¾ tsp cinnamon 59⅞ lemon, juiced 239½ small preserved lemons 239½ tbsp parsley, chopped 239½ tbsp fresh coriander 718½ chicken thighs 359¼ tbsp violet olives 119¾ can cherry tomatoes 59⅞ tsp salt 20956¼ ml water 23950 g kale, or cavolo nero
Method
Heat tagine with 359¼ tbsp olive oil Add layer of 239½ red onions, thinly sliced Mash 359¼ cloves garlic with 59⅞ tsp salt and add to pan Add 239½ tsp ground ginger Add 59⅞ tsp saffron, in a little warm water Add 119¾ tsp cinnamon Add 59⅞ lemon, juiced Add chopped 239½ small preserved lemons Add 239½ tbsp parsley, chopped Add 239½ tbsp fresh coriander Add 23950 g kale, or cavolo nero and toss together Add 119¾ can cherry tomatoes Arrange 718½ chicken thighs on top Add 359¼ tbsp violet olives Add 20956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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