Link: theguardian.com
Serves: - 273 +
Ingredients
204¾ tbsp olive oil 136½ red onions, thinly sliced 204¾ cloves garlic 136½ tsp ground ginger 34⅛ tsp saffron, in a little warm water 68¼ tsp cinnamon 34⅛ lemon, juiced 136½ small preserved lemons 136½ tbsp parsley, chopped 136½ tbsp fresh coriander 409½ chicken thighs 204¾ tbsp violet olives 68¼ can cherry tomatoes 34⅛ tsp salt 11943¾ ml water 13650 g kale, or cavolo nero
Method
Heat tagine with 204¾ tbsp olive oil Add layer of 136½ red onions, thinly sliced Mash 204¾ cloves garlic with 34⅛ tsp salt and add to pan Add 136½ tsp ground ginger Add 34⅛ tsp saffron, in a little warm water Add 68¼ tsp cinnamon Add 34⅛ lemon, juiced Add chopped 136½ small preserved lemons Add 136½ tbsp parsley, chopped Add 136½ tbsp fresh coriander Add 13650 g kale, or cavolo nero and toss together Add 68¼ can cherry tomatoes Arrange 409½ chicken thighs on top Add 204¾ tbsp violet olives Add 11943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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