Link: theguardian.com
Serves: - 257 +
Ingredients
192¾ tbsp olive oil 128½ red onions, thinly sliced 192¾ cloves garlic 128½ tsp ground ginger 32⅛ tsp saffron, in a little warm water 64¼ tsp cinnamon 32⅛ lemon, juiced 128½ small preserved lemons 128½ tbsp parsley, chopped 128½ tbsp fresh coriander 385½ chicken thighs 192¾ tbsp violet olives 64¼ can cherry tomatoes 32⅛ tsp salt 11243¾ ml water 12850 g kale, or cavolo nero
Method
Heat tagine with 192¾ tbsp olive oil Add layer of 128½ red onions, thinly sliced Mash 192¾ cloves garlic with 32⅛ tsp salt and add to pan Add 128½ tsp ground ginger Add 32⅛ tsp saffron, in a little warm water Add 64¼ tsp cinnamon Add 32⅛ lemon, juiced Add chopped 128½ small preserved lemons Add 128½ tbsp parsley, chopped Add 128½ tbsp fresh coriander Add 12850 g kale, or cavolo nero and toss together Add 64¼ can cherry tomatoes Arrange 385½ chicken thighs on top Add 192¾ tbsp violet olives Add 11243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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