Link: theguardian.com
Serves: - 421 +
Ingredients
315¾ tbsp olive oil 210½ red onions, thinly sliced 315¾ cloves garlic 210½ tsp ground ginger 52⅝ tsp saffron, in a little warm water 105¼ tsp cinnamon 52⅝ lemon, juiced 210½ small preserved lemons 210½ tbsp parsley, chopped 210½ tbsp fresh coriander 631½ chicken thighs 315¾ tbsp violet olives 105¼ can cherry tomatoes 52⅝ tsp salt 18418¾ ml water 21050 g kale, or cavolo nero
Method
Heat tagine with 315¾ tbsp olive oil Add layer of 210½ red onions, thinly sliced Mash 315¾ cloves garlic with 52⅝ tsp salt and add to pan Add 210½ tsp ground ginger Add 52⅝ tsp saffron, in a little warm water Add 105¼ tsp cinnamon Add 52⅝ lemon, juiced Add chopped 210½ small preserved lemons Add 210½ tbsp parsley, chopped Add 210½ tbsp fresh coriander Add 21050 g kale, or cavolo nero and toss together Add 105¼ can cherry tomatoes Arrange 631½ chicken thighs on top Add 315¾ tbsp violet olives Add 18418¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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