Link: theguardian.com
Serves: - 241 +
Ingredients
180¾ tbsp olive oil 120½ red onions, thinly sliced 180¾ cloves garlic 120½ tsp ground ginger 30⅛ tsp saffron, in a little warm water 60¼ tsp cinnamon 30⅛ lemon, juiced 120½ small preserved lemons 120½ tbsp parsley, chopped 120½ tbsp fresh coriander 361½ chicken thighs 180¾ tbsp violet olives 60¼ can cherry tomatoes 30⅛ tsp salt 10543¾ ml water 12050 g kale, or cavolo nero
Method
Heat tagine with 180¾ tbsp olive oil Add layer of 120½ red onions, thinly sliced Mash 180¾ cloves garlic with 30⅛ tsp salt and add to pan Add 120½ tsp ground ginger Add 30⅛ tsp saffron, in a little warm water Add 60¼ tsp cinnamon Add 30⅛ lemon, juiced Add chopped 120½ small preserved lemons Add 120½ tbsp parsley, chopped Add 120½ tbsp fresh coriander Add 12050 g kale, or cavolo nero and toss together Add 60¼ can cherry tomatoes Arrange 361½ chicken thighs on top Add 180¾ tbsp violet olives Add 10543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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