Link: theguardian.com
Serves: - 395 +
Ingredients
296¼ tbsp olive oil 197½ red onions, thinly sliced 296¼ cloves garlic 197½ tsp ground ginger 49⅜ tsp saffron, in a little warm water 98¾ tsp cinnamon 49⅜ lemon, juiced 197½ small preserved lemons 197½ tbsp parsley, chopped 197½ tbsp fresh coriander 592½ chicken thighs 296¼ tbsp violet olives 98¾ can cherry tomatoes 49⅜ tsp salt 17281¼ ml water 19750 g kale, or cavolo nero
Method
Heat tagine with 296¼ tbsp olive oil Add layer of 197½ red onions, thinly sliced Mash 296¼ cloves garlic with 49⅜ tsp salt and add to pan Add 197½ tsp ground ginger Add 49⅜ tsp saffron, in a little warm water Add 98¾ tsp cinnamon Add 49⅜ lemon, juiced Add chopped 197½ small preserved lemons Add 197½ tbsp parsley, chopped Add 197½ tbsp fresh coriander Add 19750 g kale, or cavolo nero and toss together Add 98¾ can cherry tomatoes Arrange 592½ chicken thighs on top Add 296¼ tbsp violet olives Add 17281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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