Link: theguardian.com
Serves: - 361 +
Ingredients
270¾ tbsp olive oil 180½ red onions, thinly sliced 270¾ cloves garlic 180½ tsp ground ginger 45⅛ tsp saffron, in a little warm water 90¼ tsp cinnamon 45⅛ lemon, juiced 180½ small preserved lemons 180½ tbsp parsley, chopped 180½ tbsp fresh coriander 541½ chicken thighs 270¾ tbsp violet olives 90¼ can cherry tomatoes 45⅛ tsp salt 15793¾ ml water 18050 g kale, or cavolo nero
Method
Heat tagine with 270¾ tbsp olive oil Add layer of 180½ red onions, thinly sliced Mash 270¾ cloves garlic with 45⅛ tsp salt and add to pan Add 180½ tsp ground ginger Add 45⅛ tsp saffron, in a little warm water Add 90¼ tsp cinnamon Add 45⅛ lemon, juiced Add chopped 180½ small preserved lemons Add 180½ tbsp parsley, chopped Add 180½ tbsp fresh coriander Add 18050 g kale, or cavolo nero and toss together Add 90¼ can cherry tomatoes Arrange 541½ chicken thighs on top Add 270¾ tbsp violet olives Add 15793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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