Link: theguardian.com
Serves: - 313 +
Ingredients
234¾ tbsp olive oil 156½ red onions, thinly sliced 234¾ cloves garlic 156½ tsp ground ginger 39⅛ tsp saffron, in a little warm water 78¼ tsp cinnamon 39⅛ lemon, juiced 156½ small preserved lemons 156½ tbsp parsley, chopped 156½ tbsp fresh coriander 469½ chicken thighs 234¾ tbsp violet olives 78¼ can cherry tomatoes 39⅛ tsp salt 13693¾ ml water 15650 g kale, or cavolo nero
Method
Heat tagine with 234¾ tbsp olive oil Add layer of 156½ red onions, thinly sliced Mash 234¾ cloves garlic with 39⅛ tsp salt and add to pan Add 156½ tsp ground ginger Add 39⅛ tsp saffron, in a little warm water Add 78¼ tsp cinnamon Add 39⅛ lemon, juiced Add chopped 156½ small preserved lemons Add 156½ tbsp parsley, chopped Add 156½ tbsp fresh coriander Add 15650 g kale, or cavolo nero and toss together Add 78¼ can cherry tomatoes Arrange 469½ chicken thighs on top Add 234¾ tbsp violet olives Add 13693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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