Link: theguardian.com
Serves: - 219 +
Ingredients
164¼ tbsp olive oil 109½ red onions, thinly sliced 164¼ cloves garlic 109½ tsp ground ginger 27⅜ tsp saffron, in a little warm water 54¾ tsp cinnamon 27⅜ lemon, juiced 109½ small preserved lemons 109½ tbsp parsley, chopped 109½ tbsp fresh coriander 328½ chicken thighs 164¼ tbsp violet olives 54¾ can cherry tomatoes 27⅜ tsp salt 9581¼ ml water 10950 g kale, or cavolo nero
Method
Heat tagine with 164¼ tbsp olive oil Add layer of 109½ red onions, thinly sliced Mash 164¼ cloves garlic with 27⅜ tsp salt and add to pan Add 109½ tsp ground ginger Add 27⅜ tsp saffron, in a little warm water Add 54¾ tsp cinnamon Add 27⅜ lemon, juiced Add chopped 109½ small preserved lemons Add 109½ tbsp parsley, chopped Add 109½ tbsp fresh coriander Add 10950 g kale, or cavolo nero and toss together Add 54¾ can cherry tomatoes Arrange 328½ chicken thighs on top Add 164¼ tbsp violet olives Add 9581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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