Link: theguardian.com
Serves: - 285 +
Ingredients
213¾ tbsp olive oil 142½ red onions, thinly sliced 213¾ cloves garlic 142½ tsp ground ginger 35⅝ tsp saffron, in a little warm water 71¼ tsp cinnamon 35⅝ lemon, juiced 142½ small preserved lemons 142½ tbsp parsley, chopped 142½ tbsp fresh coriander 427½ chicken thighs 213¾ tbsp violet olives 71¼ can cherry tomatoes 35⅝ tsp salt 12468¾ ml water 14250 g kale, or cavolo nero
Method
Heat tagine with 213¾ tbsp olive oil Add layer of 142½ red onions, thinly sliced Mash 213¾ cloves garlic with 35⅝ tsp salt and add to pan Add 142½ tsp ground ginger Add 35⅝ tsp saffron, in a little warm water Add 71¼ tsp cinnamon Add 35⅝ lemon, juiced Add chopped 142½ small preserved lemons Add 142½ tbsp parsley, chopped Add 142½ tbsp fresh coriander Add 14250 g kale, or cavolo nero and toss together Add 71¼ can cherry tomatoes Arrange 427½ chicken thighs on top Add 213¾ tbsp violet olives Add 12468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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