Link: theguardian.com
Serves: - 281 +
Ingredients
210¾ tbsp olive oil 140½ red onions, thinly sliced 210¾ cloves garlic 140½ tsp ground ginger 35⅛ tsp saffron, in a little warm water 70¼ tsp cinnamon 35⅛ lemon, juiced 140½ small preserved lemons 140½ tbsp parsley, chopped 140½ tbsp fresh coriander 421½ chicken thighs 210¾ tbsp violet olives 70¼ can cherry tomatoes 35⅛ tsp salt 12293¾ ml water 14050 g kale, or cavolo nero
Method
Heat tagine with 210¾ tbsp olive oil Add layer of 140½ red onions, thinly sliced Mash 210¾ cloves garlic with 35⅛ tsp salt and add to pan Add 140½ tsp ground ginger Add 35⅛ tsp saffron, in a little warm water Add 70¼ tsp cinnamon Add 35⅛ lemon, juiced Add chopped 140½ small preserved lemons Add 140½ tbsp parsley, chopped Add 140½ tbsp fresh coriander Add 14050 g kale, or cavolo nero and toss together Add 70¼ can cherry tomatoes Arrange 421½ chicken thighs on top Add 210¾ tbsp violet olives Add 12293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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