Link: theguardian.com
Serves: - 435 +
Ingredients
326¼ tbsp olive oil 217½ red onions, thinly sliced 326¼ cloves garlic 217½ tsp ground ginger 54⅜ tsp saffron, in a little warm water 108¾ tsp cinnamon 54⅜ lemon, juiced 217½ small preserved lemons 217½ tbsp parsley, chopped 217½ tbsp fresh coriander 652½ chicken thighs 326¼ tbsp violet olives 108¾ can cherry tomatoes 54⅜ tsp salt 19031¼ ml water 21750 g kale, or cavolo nero
Method
Heat tagine with 326¼ tbsp olive oil Add layer of 217½ red onions, thinly sliced Mash 326¼ cloves garlic with 54⅜ tsp salt and add to pan Add 217½ tsp ground ginger Add 54⅜ tsp saffron, in a little warm water Add 108¾ tsp cinnamon Add 54⅜ lemon, juiced Add chopped 217½ small preserved lemons Add 217½ tbsp parsley, chopped Add 217½ tbsp fresh coriander Add 21750 g kale, or cavolo nero and toss together Add 108¾ can cherry tomatoes Arrange 652½ chicken thighs on top Add 326¼ tbsp violet olives Add 19031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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