Link: theguardian.com
Serves: - 413 +
Ingredients
309¾ tbsp olive oil 206½ red onions, thinly sliced 309¾ cloves garlic 206½ tsp ground ginger 51⅝ tsp saffron, in a little warm water 103¼ tsp cinnamon 51⅝ lemon, juiced 206½ small preserved lemons 206½ tbsp parsley, chopped 206½ tbsp fresh coriander 619½ chicken thighs 309¾ tbsp violet olives 103¼ can cherry tomatoes 51⅝ tsp salt 18068¾ ml water 20650 g kale, or cavolo nero
Method
Heat tagine with 309¾ tbsp olive oil Add layer of 206½ red onions, thinly sliced Mash 309¾ cloves garlic with 51⅝ tsp salt and add to pan Add 206½ tsp ground ginger Add 51⅝ tsp saffron, in a little warm water Add 103¼ tsp cinnamon Add 51⅝ lemon, juiced Add chopped 206½ small preserved lemons Add 206½ tbsp parsley, chopped Add 206½ tbsp fresh coriander Add 20650 g kale, or cavolo nero and toss together Add 103¼ can cherry tomatoes Arrange 619½ chicken thighs on top Add 309¾ tbsp violet olives Add 18068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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