Link: theguardian.com
Serves: - 389 +
Ingredients
291¾ tbsp olive oil 194½ red onions, thinly sliced 291¾ cloves garlic 194½ tsp ground ginger 48⅝ tsp saffron, in a little warm water 97¼ tsp cinnamon 48⅝ lemon, juiced 194½ small preserved lemons 194½ tbsp parsley, chopped 194½ tbsp fresh coriander 583½ chicken thighs 291¾ tbsp violet olives 97¼ can cherry tomatoes 48⅝ tsp salt 17018¾ ml water 19450 g kale, or cavolo nero
Method
Heat tagine with 291¾ tbsp olive oil Add layer of 194½ red onions, thinly sliced Mash 291¾ cloves garlic with 48⅝ tsp salt and add to pan Add 194½ tsp ground ginger Add 48⅝ tsp saffron, in a little warm water Add 97¼ tsp cinnamon Add 48⅝ lemon, juiced Add chopped 194½ small preserved lemons Add 194½ tbsp parsley, chopped Add 194½ tbsp fresh coriander Add 19450 g kale, or cavolo nero and toss together Add 97¼ can cherry tomatoes Arrange 583½ chicken thighs on top Add 291¾ tbsp violet olives Add 17018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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