Link: theguardian.com
Serves: - 325 +
Ingredients
243¾ tbsp olive oil 162½ red onions, thinly sliced 243¾ cloves garlic 162½ tsp ground ginger 40⅝ tsp saffron, in a little warm water 81¼ tsp cinnamon 40⅝ lemon, juiced 162½ small preserved lemons 162½ tbsp parsley, chopped 162½ tbsp fresh coriander 487½ chicken thighs 243¾ tbsp violet olives 81¼ can cherry tomatoes 40⅝ tsp salt 14218¾ ml water 16250 g kale, or cavolo nero
Method
Heat tagine with 243¾ tbsp olive oil Add layer of 162½ red onions, thinly sliced Mash 243¾ cloves garlic with 40⅝ tsp salt and add to pan Add 162½ tsp ground ginger Add 40⅝ tsp saffron, in a little warm water Add 81¼ tsp cinnamon Add 40⅝ lemon, juiced Add chopped 162½ small preserved lemons Add 162½ tbsp parsley, chopped Add 162½ tbsp fresh coriander Add 16250 g kale, or cavolo nero and toss together Add 81¼ can cherry tomatoes Arrange 487½ chicken thighs on top Add 243¾ tbsp violet olives Add 14218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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