Link: theguardian.com
Serves: - 289 +
Ingredients
216¾ tbsp olive oil 144½ red onions, thinly sliced 216¾ cloves garlic 144½ tsp ground ginger 36⅛ tsp saffron, in a little warm water 72¼ tsp cinnamon 36⅛ lemon, juiced 144½ small preserved lemons 144½ tbsp parsley, chopped 144½ tbsp fresh coriander 433½ chicken thighs 216¾ tbsp violet olives 72¼ can cherry tomatoes 36⅛ tsp salt 12643¾ ml water 14450 g kale, or cavolo nero
Method
Heat tagine with 216¾ tbsp olive oil Add layer of 144½ red onions, thinly sliced Mash 216¾ cloves garlic with 36⅛ tsp salt and add to pan Add 144½ tsp ground ginger Add 36⅛ tsp saffron, in a little warm water Add 72¼ tsp cinnamon Add 36⅛ lemon, juiced Add chopped 144½ small preserved lemons Add 144½ tbsp parsley, chopped Add 144½ tbsp fresh coriander Add 14450 g kale, or cavolo nero and toss together Add 72¼ can cherry tomatoes Arrange 433½ chicken thighs on top Add 216¾ tbsp violet olives Add 12643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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