Link: theguardian.com
Serves: - 437 +
Ingredients
327¾ tbsp olive oil 218½ red onions, thinly sliced 327¾ cloves garlic 218½ tsp ground ginger 54⅝ tsp saffron, in a little warm water 109¼ tsp cinnamon 54⅝ lemon, juiced 218½ small preserved lemons 218½ tbsp parsley, chopped 218½ tbsp fresh coriander 655½ chicken thighs 327¾ tbsp violet olives 109¼ can cherry tomatoes 54⅝ tsp salt 19118¾ ml water 21850 g kale, or cavolo nero
Method
Heat tagine with 327¾ tbsp olive oil Add layer of 218½ red onions, thinly sliced Mash 327¾ cloves garlic with 54⅝ tsp salt and add to pan Add 218½ tsp ground ginger Add 54⅝ tsp saffron, in a little warm water Add 109¼ tsp cinnamon Add 54⅝ lemon, juiced Add chopped 218½ small preserved lemons Add 218½ tbsp parsley, chopped Add 218½ tbsp fresh coriander Add 21850 g kale, or cavolo nero and toss together Add 109¼ can cherry tomatoes Arrange 655½ chicken thighs on top Add 327¾ tbsp violet olives Add 19118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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