Link: theguardian.com
Serves: - 397 +
Ingredients
297¾ tbsp olive oil 198½ red onions, thinly sliced 297¾ cloves garlic 198½ tsp ground ginger 49⅝ tsp saffron, in a little warm water 99¼ tsp cinnamon 49⅝ lemon, juiced 198½ small preserved lemons 198½ tbsp parsley, chopped 198½ tbsp fresh coriander 595½ chicken thighs 297¾ tbsp violet olives 99¼ can cherry tomatoes 49⅝ tsp salt 17368¾ ml water 19850 g kale, or cavolo nero
Method
Heat tagine with 297¾ tbsp olive oil Add layer of 198½ red onions, thinly sliced Mash 297¾ cloves garlic with 49⅝ tsp salt and add to pan Add 198½ tsp ground ginger Add 49⅝ tsp saffron, in a little warm water Add 99¼ tsp cinnamon Add 49⅝ lemon, juiced Add chopped 198½ small preserved lemons Add 198½ tbsp parsley, chopped Add 198½ tbsp fresh coriander Add 19850 g kale, or cavolo nero and toss together Add 99¼ can cherry tomatoes Arrange 595½ chicken thighs on top Add 297¾ tbsp violet olives Add 17368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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