Link: theguardian.com
Serves: - 335 +
Ingredients
251¼ tbsp olive oil 167½ red onions, thinly sliced 251¼ cloves garlic 167½ tsp ground ginger 41⅞ tsp saffron, in a little warm water 83¾ tsp cinnamon 41⅞ lemon, juiced 167½ small preserved lemons 167½ tbsp parsley, chopped 167½ tbsp fresh coriander 502½ chicken thighs 251¼ tbsp violet olives 83¾ can cherry tomatoes 41⅞ tsp salt 14656¼ ml water 16750 g kale, or cavolo nero
Method
Heat tagine with 251¼ tbsp olive oil Add layer of 167½ red onions, thinly sliced Mash 251¼ cloves garlic with 41⅞ tsp salt and add to pan Add 167½ tsp ground ginger Add 41⅞ tsp saffron, in a little warm water Add 83¾ tsp cinnamon Add 41⅞ lemon, juiced Add chopped 167½ small preserved lemons Add 167½ tbsp parsley, chopped Add 167½ tbsp fresh coriander Add 16750 g kale, or cavolo nero and toss together Add 83¾ can cherry tomatoes Arrange 502½ chicken thighs on top Add 251¼ tbsp violet olives Add 14656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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