Link: theguardian.com
Serves: - 367 +
Ingredients
275¼ tbsp olive oil 183½ red onions, thinly sliced 275¼ cloves garlic 183½ tsp ground ginger 45⅞ tsp saffron, in a little warm water 91¾ tsp cinnamon 45⅞ lemon, juiced 183½ small preserved lemons 183½ tbsp parsley, chopped 183½ tbsp fresh coriander 550½ chicken thighs 275¼ tbsp violet olives 91¾ can cherry tomatoes 45⅞ tsp salt 16056¼ ml water 18350 g kale, or cavolo nero
Method
Heat tagine with 275¼ tbsp olive oil Add layer of 183½ red onions, thinly sliced Mash 275¼ cloves garlic with 45⅞ tsp salt and add to pan Add 183½ tsp ground ginger Add 45⅞ tsp saffron, in a little warm water Add 91¾ tsp cinnamon Add 45⅞ lemon, juiced Add chopped 183½ small preserved lemons Add 183½ tbsp parsley, chopped Add 183½ tbsp fresh coriander Add 18350 g kale, or cavolo nero and toss together Add 91¾ can cherry tomatoes Arrange 550½ chicken thighs on top Add 275¼ tbsp violet olives Add 16056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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