Link: theguardian.com
Serves: - 321 +
Ingredients
240¾ tbsp olive oil 160½ red onions, thinly sliced 240¾ cloves garlic 160½ tsp ground ginger 40⅛ tsp saffron, in a little warm water 80¼ tsp cinnamon 40⅛ lemon, juiced 160½ small preserved lemons 160½ tbsp parsley, chopped 160½ tbsp fresh coriander 481½ chicken thighs 240¾ tbsp violet olives 80¼ can cherry tomatoes 40⅛ tsp salt 14043¾ ml water 16050 g kale, or cavolo nero
Method
Heat tagine with 240¾ tbsp olive oil Add layer of 160½ red onions, thinly sliced Mash 240¾ cloves garlic with 40⅛ tsp salt and add to pan Add 160½ tsp ground ginger Add 40⅛ tsp saffron, in a little warm water Add 80¼ tsp cinnamon Add 40⅛ lemon, juiced Add chopped 160½ small preserved lemons Add 160½ tbsp parsley, chopped Add 160½ tbsp fresh coriander Add 16050 g kale, or cavolo nero and toss together Add 80¼ can cherry tomatoes Arrange 481½ chicken thighs on top Add 240¾ tbsp violet olives Add 14043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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