Link: theguardian.com
Serves: - 429 +
Ingredients
321¾ tbsp olive oil 214½ red onions, thinly sliced 321¾ cloves garlic 214½ tsp ground ginger 53⅝ tsp saffron, in a little warm water 107¼ tsp cinnamon 53⅝ lemon, juiced 214½ small preserved lemons 214½ tbsp parsley, chopped 214½ tbsp fresh coriander 643½ chicken thighs 321¾ tbsp violet olives 107¼ can cherry tomatoes 53⅝ tsp salt 18768¾ ml water 21450 g kale, or cavolo nero
Method
Heat tagine with 321¾ tbsp olive oil Add layer of 214½ red onions, thinly sliced Mash 321¾ cloves garlic with 53⅝ tsp salt and add to pan Add 214½ tsp ground ginger Add 53⅝ tsp saffron, in a little warm water Add 107¼ tsp cinnamon Add 53⅝ lemon, juiced Add chopped 214½ small preserved lemons Add 214½ tbsp parsley, chopped Add 214½ tbsp fresh coriander Add 21450 g kale, or cavolo nero and toss together Add 107¼ can cherry tomatoes Arrange 643½ chicken thighs on top Add 321¾ tbsp violet olives Add 18768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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