Link: theguardian.com
Serves: - 253 +
Ingredients
189¾ tbsp olive oil 126½ red onions, thinly sliced 189¾ cloves garlic 126½ tsp ground ginger 31⅝ tsp saffron, in a little warm water 63¼ tsp cinnamon 31⅝ lemon, juiced 126½ small preserved lemons 126½ tbsp parsley, chopped 126½ tbsp fresh coriander 379½ chicken thighs 189¾ tbsp violet olives 63¼ can cherry tomatoes 31⅝ tsp salt 11068¾ ml water 12650 g kale, or cavolo nero
Method
Heat tagine with 189¾ tbsp olive oil Add layer of 126½ red onions, thinly sliced Mash 189¾ cloves garlic with 31⅝ tsp salt and add to pan Add 126½ tsp ground ginger Add 31⅝ tsp saffron, in a little warm water Add 63¼ tsp cinnamon Add 31⅝ lemon, juiced Add chopped 126½ small preserved lemons Add 126½ tbsp parsley, chopped Add 126½ tbsp fresh coriander Add 12650 g kale, or cavolo nero and toss together Add 63¼ can cherry tomatoes Arrange 379½ chicken thighs on top Add 189¾ tbsp violet olives Add 11068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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