Link: theguardian.com
Serves: - 319 +
Ingredients
239¼ tbsp olive oil 159½ red onions, thinly sliced 239¼ cloves garlic 159½ tsp ground ginger 39⅞ tsp saffron, in a little warm water 79¾ tsp cinnamon 39⅞ lemon, juiced 159½ small preserved lemons 159½ tbsp parsley, chopped 159½ tbsp fresh coriander 478½ chicken thighs 239¼ tbsp violet olives 79¾ can cherry tomatoes 39⅞ tsp salt 13956¼ ml water 15950 g kale, or cavolo nero
Method
Heat tagine with 239¼ tbsp olive oil Add layer of 159½ red onions, thinly sliced Mash 239¼ cloves garlic with 39⅞ tsp salt and add to pan Add 159½ tsp ground ginger Add 39⅞ tsp saffron, in a little warm water Add 79¾ tsp cinnamon Add 39⅞ lemon, juiced Add chopped 159½ small preserved lemons Add 159½ tbsp parsley, chopped Add 159½ tbsp fresh coriander Add 15950 g kale, or cavolo nero and toss together Add 79¾ can cherry tomatoes Arrange 478½ chicken thighs on top Add 239¼ tbsp violet olives Add 13956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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