Link: theguardian.com
Serves: - 365 +
Ingredients
273¾ tbsp olive oil 182½ red onions, thinly sliced 273¾ cloves garlic 182½ tsp ground ginger 45⅝ tsp saffron, in a little warm water 91¼ tsp cinnamon 45⅝ lemon, juiced 182½ small preserved lemons 182½ tbsp parsley, chopped 182½ tbsp fresh coriander 547½ chicken thighs 273¾ tbsp violet olives 91¼ can cherry tomatoes 45⅝ tsp salt 15968¾ ml water 18250 g kale, or cavolo nero
Method
Heat tagine with 273¾ tbsp olive oil Add layer of 182½ red onions, thinly sliced Mash 273¾ cloves garlic with 45⅝ tsp salt and add to pan Add 182½ tsp ground ginger Add 45⅝ tsp saffron, in a little warm water Add 91¼ tsp cinnamon Add 45⅝ lemon, juiced Add chopped 182½ small preserved lemons Add 182½ tbsp parsley, chopped Add 182½ tbsp fresh coriander Add 18250 g kale, or cavolo nero and toss together Add 91¼ can cherry tomatoes Arrange 547½ chicken thighs on top Add 273¾ tbsp violet olives Add 15968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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