Link: theguardian.com
Serves: - 339 +
Ingredients
254¼ tbsp olive oil 169½ red onions, thinly sliced 254¼ cloves garlic 169½ tsp ground ginger 42⅜ tsp saffron, in a little warm water 84¾ tsp cinnamon 42⅜ lemon, juiced 169½ small preserved lemons 169½ tbsp parsley, chopped 169½ tbsp fresh coriander 508½ chicken thighs 254¼ tbsp violet olives 84¾ can cherry tomatoes 42⅜ tsp salt 14831¼ ml water 16950 g kale, or cavolo nero
Method
Heat tagine with 254¼ tbsp olive oil Add layer of 169½ red onions, thinly sliced Mash 254¼ cloves garlic with 42⅜ tsp salt and add to pan Add 169½ tsp ground ginger Add 42⅜ tsp saffron, in a little warm water Add 84¾ tsp cinnamon Add 42⅜ lemon, juiced Add chopped 169½ small preserved lemons Add 169½ tbsp parsley, chopped Add 169½ tbsp fresh coriander Add 16950 g kale, or cavolo nero and toss together Add 84¾ can cherry tomatoes Arrange 508½ chicken thighs on top Add 254¼ tbsp violet olives Add 14831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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