Link: theguardian.com
Serves: - 391 +
Ingredients
293¼ tbsp olive oil 195½ red onions, thinly sliced 293¼ cloves garlic 195½ tsp ground ginger 48⅞ tsp saffron, in a little warm water 97¾ tsp cinnamon 48⅞ lemon, juiced 195½ small preserved lemons 195½ tbsp parsley, chopped 195½ tbsp fresh coriander 586½ chicken thighs 293¼ tbsp violet olives 97¾ can cherry tomatoes 48⅞ tsp salt 17106¼ ml water 19550 g kale, or cavolo nero
Method
Heat tagine with 293¼ tbsp olive oil Add layer of 195½ red onions, thinly sliced Mash 293¼ cloves garlic with 48⅞ tsp salt and add to pan Add 195½ tsp ground ginger Add 48⅞ tsp saffron, in a little warm water Add 97¾ tsp cinnamon Add 48⅞ lemon, juiced Add chopped 195½ small preserved lemons Add 195½ tbsp parsley, chopped Add 195½ tbsp fresh coriander Add 19550 g kale, or cavolo nero and toss together Add 97¾ can cherry tomatoes Arrange 586½ chicken thighs on top Add 293¼ tbsp violet olives Add 17106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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