Link: theguardian.com
Serves: - 341 +
Ingredients
255¾ tbsp olive oil 170½ red onions, thinly sliced 255¾ cloves garlic 170½ tsp ground ginger 42⅝ tsp saffron, in a little warm water 85¼ tsp cinnamon 42⅝ lemon, juiced 170½ small preserved lemons 170½ tbsp parsley, chopped 170½ tbsp fresh coriander 511½ chicken thighs 255¾ tbsp violet olives 85¼ can cherry tomatoes 42⅝ tsp salt 14918¾ ml water 17050 g kale, or cavolo nero
Method
Heat tagine with 255¾ tbsp olive oil Add layer of 170½ red onions, thinly sliced Mash 255¾ cloves garlic with 42⅝ tsp salt and add to pan Add 170½ tsp ground ginger Add 42⅝ tsp saffron, in a little warm water Add 85¼ tsp cinnamon Add 42⅝ lemon, juiced Add chopped 170½ small preserved lemons Add 170½ tbsp parsley, chopped Add 170½ tbsp fresh coriander Add 17050 g kale, or cavolo nero and toss together Add 85¼ can cherry tomatoes Arrange 511½ chicken thighs on top Add 255¾ tbsp violet olives Add 14918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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