Link: theguardian.com
Serves: - 265 +
Ingredients
198¾ tbsp olive oil 132½ red onions, thinly sliced 198¾ cloves garlic 132½ tsp ground ginger 33⅛ tsp saffron, in a little warm water 66¼ tsp cinnamon 33⅛ lemon, juiced 132½ small preserved lemons 132½ tbsp parsley, chopped 132½ tbsp fresh coriander 397½ chicken thighs 198¾ tbsp violet olives 66¼ can cherry tomatoes 33⅛ tsp salt 11593¾ ml water 13250 g kale, or cavolo nero
Method
Heat tagine with 198¾ tbsp olive oil Add layer of 132½ red onions, thinly sliced Mash 198¾ cloves garlic with 33⅛ tsp salt and add to pan Add 132½ tsp ground ginger Add 33⅛ tsp saffron, in a little warm water Add 66¼ tsp cinnamon Add 33⅛ lemon, juiced Add chopped 132½ small preserved lemons Add 132½ tbsp parsley, chopped Add 132½ tbsp fresh coriander Add 13250 g kale, or cavolo nero and toss together Add 66¼ can cherry tomatoes Arrange 397½ chicken thighs on top Add 198¾ tbsp violet olives Add 11593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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