Link: theguardian.com
Serves: - 221 +
Ingredients
165¾ tbsp olive oil 110½ red onions, thinly sliced 165¾ cloves garlic 110½ tsp ground ginger 27⅝ tsp saffron, in a little warm water 55¼ tsp cinnamon 27⅝ lemon, juiced 110½ small preserved lemons 110½ tbsp parsley, chopped 110½ tbsp fresh coriander 331½ chicken thighs 165¾ tbsp violet olives 55¼ can cherry tomatoes 27⅝ tsp salt 9668¾ ml water 11050 g kale, or cavolo nero
Method
Heat tagine with 165¾ tbsp olive oil Add layer of 110½ red onions, thinly sliced Mash 165¾ cloves garlic with 27⅝ tsp salt and add to pan Add 110½ tsp ground ginger Add 27⅝ tsp saffron, in a little warm water Add 55¼ tsp cinnamon Add 27⅝ lemon, juiced Add chopped 110½ small preserved lemons Add 110½ tbsp parsley, chopped Add 110½ tbsp fresh coriander Add 11050 g kale, or cavolo nero and toss together Add 55¼ can cherry tomatoes Arrange 331½ chicken thighs on top Add 165¾ tbsp violet olives Add 9668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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