Link: theguardian.com
Serves: - 337 +
Ingredients
252¾ tbsp olive oil 168½ red onions, thinly sliced 252¾ cloves garlic 168½ tsp ground ginger 42⅛ tsp saffron, in a little warm water 84¼ tsp cinnamon 42⅛ lemon, juiced 168½ small preserved lemons 168½ tbsp parsley, chopped 168½ tbsp fresh coriander 505½ chicken thighs 252¾ tbsp violet olives 84¼ can cherry tomatoes 42⅛ tsp salt 14743¾ ml water 16850 g kale, or cavolo nero
Method
Heat tagine with 252¾ tbsp olive oil Add layer of 168½ red onions, thinly sliced Mash 252¾ cloves garlic with 42⅛ tsp salt and add to pan Add 168½ tsp ground ginger Add 42⅛ tsp saffron, in a little warm water Add 84¼ tsp cinnamon Add 42⅛ lemon, juiced Add chopped 168½ small preserved lemons Add 168½ tbsp parsley, chopped Add 168½ tbsp fresh coriander Add 16850 g kale, or cavolo nero and toss together Add 84¼ can cherry tomatoes Arrange 505½ chicken thighs on top Add 252¾ tbsp violet olives Add 14743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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