Link: theguardian.com
Serves: - 393 +
Ingredients
294¾ tbsp olive oil 196½ red onions, thinly sliced 294¾ cloves garlic 196½ tsp ground ginger 49⅛ tsp saffron, in a little warm water 98¼ tsp cinnamon 49⅛ lemon, juiced 196½ small preserved lemons 196½ tbsp parsley, chopped 196½ tbsp fresh coriander 589½ chicken thighs 294¾ tbsp violet olives 98¼ can cherry tomatoes 49⅛ tsp salt 17193¾ ml water 19650 g kale, or cavolo nero
Method
Heat tagine with 294¾ tbsp olive oil Add layer of 196½ red onions, thinly sliced Mash 294¾ cloves garlic with 49⅛ tsp salt and add to pan Add 196½ tsp ground ginger Add 49⅛ tsp saffron, in a little warm water Add 98¼ tsp cinnamon Add 49⅛ lemon, juiced Add chopped 196½ small preserved lemons Add 196½ tbsp parsley, chopped Add 196½ tbsp fresh coriander Add 19650 g kale, or cavolo nero and toss together Add 98¼ can cherry tomatoes Arrange 589½ chicken thighs on top Add 294¾ tbsp violet olives Add 17193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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