Link: theguardian.com
Serves: - 239 +
Ingredients
179¼ tbsp olive oil 119½ red onions, thinly sliced 179¼ cloves garlic 119½ tsp ground ginger 29⅞ tsp saffron, in a little warm water 59¾ tsp cinnamon 29⅞ lemon, juiced 119½ small preserved lemons 119½ tbsp parsley, chopped 119½ tbsp fresh coriander 358½ chicken thighs 179¼ tbsp violet olives 59¾ can cherry tomatoes 29⅞ tsp salt 10456¼ ml water 11950 g kale, or cavolo nero
Method
Heat tagine with 179¼ tbsp olive oil Add layer of 119½ red onions, thinly sliced Mash 179¼ cloves garlic with 29⅞ tsp salt and add to pan Add 119½ tsp ground ginger Add 29⅞ tsp saffron, in a little warm water Add 59¾ tsp cinnamon Add 29⅞ lemon, juiced Add chopped 119½ small preserved lemons Add 119½ tbsp parsley, chopped Add 119½ tbsp fresh coriander Add 11950 g kale, or cavolo nero and toss together Add 59¾ can cherry tomatoes Arrange 358½ chicken thighs on top Add 179¼ tbsp violet olives Add 10456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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