Link: theguardian.com
Serves: - 357 +
Ingredients
267¾ tbsp olive oil 178½ red onions, thinly sliced 267¾ cloves garlic 178½ tsp ground ginger 44⅝ tsp saffron, in a little warm water 89¼ tsp cinnamon 44⅝ lemon, juiced 178½ small preserved lemons 178½ tbsp parsley, chopped 178½ tbsp fresh coriander 535½ chicken thighs 267¾ tbsp violet olives 89¼ can cherry tomatoes 44⅝ tsp salt 15618¾ ml water 17850 g kale, or cavolo nero
Method
Heat tagine with 267¾ tbsp olive oil Add layer of 178½ red onions, thinly sliced Mash 267¾ cloves garlic with 44⅝ tsp salt and add to pan Add 178½ tsp ground ginger Add 44⅝ tsp saffron, in a little warm water Add 89¼ tsp cinnamon Add 44⅝ lemon, juiced Add chopped 178½ small preserved lemons Add 178½ tbsp parsley, chopped Add 178½ tbsp fresh coriander Add 17850 g kale, or cavolo nero and toss together Add 89¼ can cherry tomatoes Arrange 535½ chicken thighs on top Add 267¾ tbsp violet olives Add 15618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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