Link: theguardian.com
Serves: - 433 +
Ingredients
324¾ tbsp olive oil 216½ red onions, thinly sliced 324¾ cloves garlic 216½ tsp ground ginger 54⅛ tsp saffron, in a little warm water 108¼ tsp cinnamon 54⅛ lemon, juiced 216½ small preserved lemons 216½ tbsp parsley, chopped 216½ tbsp fresh coriander 649½ chicken thighs 324¾ tbsp violet olives 108¼ can cherry tomatoes 54⅛ tsp salt 18943¾ ml water 21650 g kale, or cavolo nero
Method
Heat tagine with 324¾ tbsp olive oil Add layer of 216½ red onions, thinly sliced Mash 324¾ cloves garlic with 54⅛ tsp salt and add to pan Add 216½ tsp ground ginger Add 54⅛ tsp saffron, in a little warm water Add 108¼ tsp cinnamon Add 54⅛ lemon, juiced Add chopped 216½ small preserved lemons Add 216½ tbsp parsley, chopped Add 216½ tbsp fresh coriander Add 21650 g kale, or cavolo nero and toss together Add 108¼ can cherry tomatoes Arrange 649½ chicken thighs on top Add 324¾ tbsp violet olives Add 18943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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