Link: theguardian.com
Serves: - 333 +
Ingredients
249¾ tbsp olive oil 166½ red onions, thinly sliced 249¾ cloves garlic 166½ tsp ground ginger 41⅝ tsp saffron, in a little warm water 83¼ tsp cinnamon 41⅝ lemon, juiced 166½ small preserved lemons 166½ tbsp parsley, chopped 166½ tbsp fresh coriander 499½ chicken thighs 249¾ tbsp violet olives 83¼ can cherry tomatoes 41⅝ tsp salt 14568¾ ml water 16650 g kale, or cavolo nero
Method
Heat tagine with 249¾ tbsp olive oil Add layer of 166½ red onions, thinly sliced Mash 249¾ cloves garlic with 41⅝ tsp salt and add to pan Add 166½ tsp ground ginger Add 41⅝ tsp saffron, in a little warm water Add 83¼ tsp cinnamon Add 41⅝ lemon, juiced Add chopped 166½ small preserved lemons Add 166½ tbsp parsley, chopped Add 166½ tbsp fresh coriander Add 16650 g kale, or cavolo nero and toss together Add 83¼ can cherry tomatoes Arrange 499½ chicken thighs on top Add 249¾ tbsp violet olives Add 14568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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