Link: theguardian.com
Serves: - 233 +
Ingredients
174¾ tbsp olive oil 116½ red onions, thinly sliced 174¾ cloves garlic 116½ tsp ground ginger 29⅛ tsp saffron, in a little warm water 58¼ tsp cinnamon 29⅛ lemon, juiced 116½ small preserved lemons 116½ tbsp parsley, chopped 116½ tbsp fresh coriander 349½ chicken thighs 174¾ tbsp violet olives 58¼ can cherry tomatoes 29⅛ tsp salt 10193¾ ml water 11650 g kale, or cavolo nero
Method
Heat tagine with 174¾ tbsp olive oil Add layer of 116½ red onions, thinly sliced Mash 174¾ cloves garlic with 29⅛ tsp salt and add to pan Add 116½ tsp ground ginger Add 29⅛ tsp saffron, in a little warm water Add 58¼ tsp cinnamon Add 29⅛ lemon, juiced Add chopped 116½ small preserved lemons Add 116½ tbsp parsley, chopped Add 116½ tbsp fresh coriander Add 11650 g kale, or cavolo nero and toss together Add 58¼ can cherry tomatoes Arrange 349½ chicken thighs on top Add 174¾ tbsp violet olives Add 10193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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