Link: theguardian.com
Serves: - 277 +
Ingredients
207¾ tbsp olive oil 138½ red onions, thinly sliced 207¾ cloves garlic 138½ tsp ground ginger 34⅝ tsp saffron, in a little warm water 69¼ tsp cinnamon 34⅝ lemon, juiced 138½ small preserved lemons 138½ tbsp parsley, chopped 138½ tbsp fresh coriander 415½ chicken thighs 207¾ tbsp violet olives 69¼ can cherry tomatoes 34⅝ tsp salt 12118¾ ml water 13850 g kale, or cavolo nero
Method
Heat tagine with 207¾ tbsp olive oil Add layer of 138½ red onions, thinly sliced Mash 207¾ cloves garlic with 34⅝ tsp salt and add to pan Add 138½ tsp ground ginger Add 34⅝ tsp saffron, in a little warm water Add 69¼ tsp cinnamon Add 34⅝ lemon, juiced Add chopped 138½ small preserved lemons Add 138½ tbsp parsley, chopped Add 138½ tbsp fresh coriander Add 13850 g kale, or cavolo nero and toss together Add 69¼ can cherry tomatoes Arrange 415½ chicken thighs on top Add 207¾ tbsp violet olives Add 12118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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