Link: theguardian.com
Serves: - 425 +
Ingredients
318¾ tbsp olive oil 212½ red onions, thinly sliced 318¾ cloves garlic 212½ tsp ground ginger 53⅛ tsp saffron, in a little warm water 106¼ tsp cinnamon 53⅛ lemon, juiced 212½ small preserved lemons 212½ tbsp parsley, chopped 212½ tbsp fresh coriander 637½ chicken thighs 318¾ tbsp violet olives 106¼ can cherry tomatoes 53⅛ tsp salt 18593¾ ml water 21250 g kale, or cavolo nero
Method
Heat tagine with 318¾ tbsp olive oil Add layer of 212½ red onions, thinly sliced Mash 318¾ cloves garlic with 53⅛ tsp salt and add to pan Add 212½ tsp ground ginger Add 53⅛ tsp saffron, in a little warm water Add 106¼ tsp cinnamon Add 53⅛ lemon, juiced Add chopped 212½ small preserved lemons Add 212½ tbsp parsley, chopped Add 212½ tbsp fresh coriander Add 21250 g kale, or cavolo nero and toss together Add 106¼ can cherry tomatoes Arrange 637½ chicken thighs on top Add 318¾ tbsp violet olives Add 18593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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