Link: theguardian.com
Serves: - 387 +
Ingredients
290¼ tbsp olive oil 193½ red onions, thinly sliced 290¼ cloves garlic 193½ tsp ground ginger 48⅜ tsp saffron, in a little warm water 96¾ tsp cinnamon 48⅜ lemon, juiced 193½ small preserved lemons 193½ tbsp parsley, chopped 193½ tbsp fresh coriander 580½ chicken thighs 290¼ tbsp violet olives 96¾ can cherry tomatoes 48⅜ tsp salt 16931¼ ml water 19350 g kale, or cavolo nero
Method
Heat tagine with 290¼ tbsp olive oil Add layer of 193½ red onions, thinly sliced Mash 290¼ cloves garlic with 48⅜ tsp salt and add to pan Add 193½ tsp ground ginger Add 48⅜ tsp saffron, in a little warm water Add 96¾ tsp cinnamon Add 48⅜ lemon, juiced Add chopped 193½ small preserved lemons Add 193½ tbsp parsley, chopped Add 193½ tbsp fresh coriander Add 19350 g kale, or cavolo nero and toss together Add 96¾ can cherry tomatoes Arrange 580½ chicken thighs on top Add 290¼ tbsp violet olives Add 16931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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