Link: theguardian.com
Serves: - 385 +
Ingredients
288¾ tbsp olive oil 192½ red onions, thinly sliced 288¾ cloves garlic 192½ tsp ground ginger 48⅛ tsp saffron, in a little warm water 96¼ tsp cinnamon 48⅛ lemon, juiced 192½ small preserved lemons 192½ tbsp parsley, chopped 192½ tbsp fresh coriander 577½ chicken thighs 288¾ tbsp violet olives 96¼ can cherry tomatoes 48⅛ tsp salt 16843¾ ml water 19250 g kale, or cavolo nero
Method
Heat tagine with 288¾ tbsp olive oil Add layer of 192½ red onions, thinly sliced Mash 288¾ cloves garlic with 48⅛ tsp salt and add to pan Add 192½ tsp ground ginger Add 48⅛ tsp saffron, in a little warm water Add 96¼ tsp cinnamon Add 48⅛ lemon, juiced Add chopped 192½ small preserved lemons Add 192½ tbsp parsley, chopped Add 192½ tbsp fresh coriander Add 19250 g kale, or cavolo nero and toss together Add 96¼ can cherry tomatoes Arrange 577½ chicken thighs on top Add 288¾ tbsp violet olives Add 16843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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