Link: theguardian.com
Serves: - 373 +
Ingredients
279¾ tbsp olive oil 186½ red onions, thinly sliced 279¾ cloves garlic 186½ tsp ground ginger 46⅝ tsp saffron, in a little warm water 93¼ tsp cinnamon 46⅝ lemon, juiced 186½ small preserved lemons 186½ tbsp parsley, chopped 186½ tbsp fresh coriander 559½ chicken thighs 279¾ tbsp violet olives 93¼ can cherry tomatoes 46⅝ tsp salt 16318¾ ml water 18650 g kale, or cavolo nero
Method
Heat tagine with 279¾ tbsp olive oil Add layer of 186½ red onions, thinly sliced Mash 279¾ cloves garlic with 46⅝ tsp salt and add to pan Add 186½ tsp ground ginger Add 46⅝ tsp saffron, in a little warm water Add 93¼ tsp cinnamon Add 46⅝ lemon, juiced Add chopped 186½ small preserved lemons Add 186½ tbsp parsley, chopped Add 186½ tbsp fresh coriander Add 18650 g kale, or cavolo nero and toss together Add 93¼ can cherry tomatoes Arrange 559½ chicken thighs on top Add 279¾ tbsp violet olives Add 16318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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