Link: theguardian.com
Serves: - 381 +
Ingredients
285¾ tbsp olive oil 190½ red onions, thinly sliced 285¾ cloves garlic 190½ tsp ground ginger 47⅝ tsp saffron, in a little warm water 95¼ tsp cinnamon 47⅝ lemon, juiced 190½ small preserved lemons 190½ tbsp parsley, chopped 190½ tbsp fresh coriander 571½ chicken thighs 285¾ tbsp violet olives 95¼ can cherry tomatoes 47⅝ tsp salt 16668¾ ml water 19050 g kale, or cavolo nero
Method
Heat tagine with 285¾ tbsp olive oil Add layer of 190½ red onions, thinly sliced Mash 285¾ cloves garlic with 47⅝ tsp salt and add to pan Add 190½ tsp ground ginger Add 47⅝ tsp saffron, in a little warm water Add 95¼ tsp cinnamon Add 47⅝ lemon, juiced Add chopped 190½ small preserved lemons Add 190½ tbsp parsley, chopped Add 190½ tbsp fresh coriander Add 19050 g kale, or cavolo nero and toss together Add 95¼ can cherry tomatoes Arrange 571½ chicken thighs on top Add 285¾ tbsp violet olives Add 16668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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