Link: theguardian.com
Serves: - 269 +
Ingredients
201¾ tbsp olive oil 134½ red onions, thinly sliced 201¾ cloves garlic 134½ tsp ground ginger 33⅝ tsp saffron, in a little warm water 67¼ tsp cinnamon 33⅝ lemon, juiced 134½ small preserved lemons 134½ tbsp parsley, chopped 134½ tbsp fresh coriander 403½ chicken thighs 201¾ tbsp violet olives 67¼ can cherry tomatoes 33⅝ tsp salt 11768¾ ml water 13450 g kale, or cavolo nero
Method
Heat tagine with 201¾ tbsp olive oil Add layer of 134½ red onions, thinly sliced Mash 201¾ cloves garlic with 33⅝ tsp salt and add to pan Add 134½ tsp ground ginger Add 33⅝ tsp saffron, in a little warm water Add 67¼ tsp cinnamon Add 33⅝ lemon, juiced Add chopped 134½ small preserved lemons Add 134½ tbsp parsley, chopped Add 134½ tbsp fresh coriander Add 13450 g kale, or cavolo nero and toss together Add 67¼ can cherry tomatoes Arrange 403½ chicken thighs on top Add 201¾ tbsp violet olives Add 11768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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