Link: theguardian.com
Serves: - 247 +
Ingredients
185¼ tbsp olive oil 123½ red onions, thinly sliced 185¼ cloves garlic 123½ tsp ground ginger 30⅞ tsp saffron, in a little warm water 61¾ tsp cinnamon 30⅞ lemon, juiced 123½ small preserved lemons 123½ tbsp parsley, chopped 123½ tbsp fresh coriander 370½ chicken thighs 185¼ tbsp violet olives 61¾ can cherry tomatoes 30⅞ tsp salt 10806¼ ml water 12350 g kale, or cavolo nero
Method
Heat tagine with 185¼ tbsp olive oil Add layer of 123½ red onions, thinly sliced Mash 185¼ cloves garlic with 30⅞ tsp salt and add to pan Add 123½ tsp ground ginger Add 30⅞ tsp saffron, in a little warm water Add 61¾ tsp cinnamon Add 30⅞ lemon, juiced Add chopped 123½ small preserved lemons Add 123½ tbsp parsley, chopped Add 123½ tbsp fresh coriander Add 12350 g kale, or cavolo nero and toss together Add 61¾ can cherry tomatoes Arrange 370½ chicken thighs on top Add 185¼ tbsp violet olives Add 10806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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