Link: theguardian.com
Serves: - 271 +
Ingredients
203¼ tbsp olive oil 135½ red onions, thinly sliced 203¼ cloves garlic 135½ tsp ground ginger 33⅞ tsp saffron, in a little warm water 67¾ tsp cinnamon 33⅞ lemon, juiced 135½ small preserved lemons 135½ tbsp parsley, chopped 135½ tbsp fresh coriander 406½ chicken thighs 203¼ tbsp violet olives 67¾ can cherry tomatoes 33⅞ tsp salt 11856¼ ml water 13550 g kale, or cavolo nero
Method
Heat tagine with 203¼ tbsp olive oil Add layer of 135½ red onions, thinly sliced Mash 203¼ cloves garlic with 33⅞ tsp salt and add to pan Add 135½ tsp ground ginger Add 33⅞ tsp saffron, in a little warm water Add 67¾ tsp cinnamon Add 33⅞ lemon, juiced Add chopped 135½ small preserved lemons Add 135½ tbsp parsley, chopped Add 135½ tbsp fresh coriander Add 13550 g kale, or cavolo nero and toss together Add 67¾ can cherry tomatoes Arrange 406½ chicken thighs on top Add 203¼ tbsp violet olives Add 11856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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