Link: theguardian.com
Serves: - 419 +
Ingredients
314¼ tbsp olive oil 209½ red onions, thinly sliced 314¼ cloves garlic 209½ tsp ground ginger 52⅜ tsp saffron, in a little warm water 104¾ tsp cinnamon 52⅜ lemon, juiced 209½ small preserved lemons 209½ tbsp parsley, chopped 209½ tbsp fresh coriander 628½ chicken thighs 314¼ tbsp violet olives 104¾ can cherry tomatoes 52⅜ tsp salt 18331¼ ml water 20950 g kale, or cavolo nero
Method
Heat tagine with 314¼ tbsp olive oil Add layer of 209½ red onions, thinly sliced Mash 314¼ cloves garlic with 52⅜ tsp salt and add to pan Add 209½ tsp ground ginger Add 52⅜ tsp saffron, in a little warm water Add 104¾ tsp cinnamon Add 52⅜ lemon, juiced Add chopped 209½ small preserved lemons Add 209½ tbsp parsley, chopped Add 209½ tbsp fresh coriander Add 20950 g kale, or cavolo nero and toss together Add 104¾ can cherry tomatoes Arrange 628½ chicken thighs on top Add 314¼ tbsp violet olives Add 18331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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