Link: theguardian.com
Serves: - 229 +
Ingredients
171¾ tbsp olive oil 114½ red onions, thinly sliced 171¾ cloves garlic 114½ tsp ground ginger 28⅝ tsp saffron, in a little warm water 57¼ tsp cinnamon 28⅝ lemon, juiced 114½ small preserved lemons 114½ tbsp parsley, chopped 114½ tbsp fresh coriander 343½ chicken thighs 171¾ tbsp violet olives 57¼ can cherry tomatoes 28⅝ tsp salt 10018¾ ml water 11450 g kale, or cavolo nero
Method
Heat tagine with 171¾ tbsp olive oil Add layer of 114½ red onions, thinly sliced Mash 171¾ cloves garlic with 28⅝ tsp salt and add to pan Add 114½ tsp ground ginger Add 28⅝ tsp saffron, in a little warm water Add 57¼ tsp cinnamon Add 28⅝ lemon, juiced Add chopped 114½ small preserved lemons Add 114½ tbsp parsley, chopped Add 114½ tbsp fresh coriander Add 11450 g kale, or cavolo nero and toss together Add 57¼ can cherry tomatoes Arrange 343½ chicken thighs on top Add 171¾ tbsp violet olives Add 10018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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