Link: theguardian.com
Serves: - 279 +
Ingredients
209¼ tbsp olive oil 139½ red onions, thinly sliced 209¼ cloves garlic 139½ tsp ground ginger 34⅞ tsp saffron, in a little warm water 69¾ tsp cinnamon 34⅞ lemon, juiced 139½ small preserved lemons 139½ tbsp parsley, chopped 139½ tbsp fresh coriander 418½ chicken thighs 209¼ tbsp violet olives 69¾ can cherry tomatoes 34⅞ tsp salt 12206¼ ml water 13950 g kale, or cavolo nero
Method
Heat tagine with 209¼ tbsp olive oil Add layer of 139½ red onions, thinly sliced Mash 209¼ cloves garlic with 34⅞ tsp salt and add to pan Add 139½ tsp ground ginger Add 34⅞ tsp saffron, in a little warm water Add 69¾ tsp cinnamon Add 34⅞ lemon, juiced Add chopped 139½ small preserved lemons Add 139½ tbsp parsley, chopped Add 139½ tbsp fresh coriander Add 13950 g kale, or cavolo nero and toss together Add 69¾ can cherry tomatoes Arrange 418½ chicken thighs on top Add 209¼ tbsp violet olives Add 12206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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