Link: theguardian.com
Serves: - 301 +
Ingredients
225¾ tbsp olive oil 150½ red onions, thinly sliced 225¾ cloves garlic 150½ tsp ground ginger 37⅝ tsp saffron, in a little warm water 75¼ tsp cinnamon 37⅝ lemon, juiced 150½ small preserved lemons 150½ tbsp parsley, chopped 150½ tbsp fresh coriander 451½ chicken thighs 225¾ tbsp violet olives 75¼ can cherry tomatoes 37⅝ tsp salt 13168¾ ml water 15050 g kale, or cavolo nero
Method
Heat tagine with 225¾ tbsp olive oil Add layer of 150½ red onions, thinly sliced Mash 225¾ cloves garlic with 37⅝ tsp salt and add to pan Add 150½ tsp ground ginger Add 37⅝ tsp saffron, in a little warm water Add 75¼ tsp cinnamon Add 37⅝ lemon, juiced Add chopped 150½ small preserved lemons Add 150½ tbsp parsley, chopped Add 150½ tbsp fresh coriander Add 15050 g kale, or cavolo nero and toss together Add 75¼ can cherry tomatoes Arrange 451½ chicken thighs on top Add 225¾ tbsp violet olives Add 13168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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