Link: theguardian.com
Serves: - 263 +
Ingredients
197¼ tbsp olive oil 131½ red onions, thinly sliced 197¼ cloves garlic 131½ tsp ground ginger 32⅞ tsp saffron, in a little warm water 65¾ tsp cinnamon 32⅞ lemon, juiced 131½ small preserved lemons 131½ tbsp parsley, chopped 131½ tbsp fresh coriander 394½ chicken thighs 197¼ tbsp violet olives 65¾ can cherry tomatoes 32⅞ tsp salt 11506¼ ml water 13150 g kale, or cavolo nero
Method
Heat tagine with 197¼ tbsp olive oil Add layer of 131½ red onions, thinly sliced Mash 197¼ cloves garlic with 32⅞ tsp salt and add to pan Add 131½ tsp ground ginger Add 32⅞ tsp saffron, in a little warm water Add 65¾ tsp cinnamon Add 32⅞ lemon, juiced Add chopped 131½ small preserved lemons Add 131½ tbsp parsley, chopped Add 131½ tbsp fresh coriander Add 13150 g kale, or cavolo nero and toss together Add 65¾ can cherry tomatoes Arrange 394½ chicken thighs on top Add 197¼ tbsp violet olives Add 11506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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