Link: theguardian.com
Serves: - 439 +
Ingredients
329¼ tbsp olive oil 219½ red onions, thinly sliced 329¼ cloves garlic 219½ tsp ground ginger 54⅞ tsp saffron, in a little warm water 109¾ tsp cinnamon 54⅞ lemon, juiced 219½ small preserved lemons 219½ tbsp parsley, chopped 219½ tbsp fresh coriander 658½ chicken thighs 329¼ tbsp violet olives 109¾ can cherry tomatoes 54⅞ tsp salt 19206¼ ml water 21950 g kale, or cavolo nero
Method
Heat tagine with 329¼ tbsp olive oil Add layer of 219½ red onions, thinly sliced Mash 329¼ cloves garlic with 54⅞ tsp salt and add to pan Add 219½ tsp ground ginger Add 54⅞ tsp saffron, in a little warm water Add 109¾ tsp cinnamon Add 54⅞ lemon, juiced Add chopped 219½ small preserved lemons Add 219½ tbsp parsley, chopped Add 219½ tbsp fresh coriander Add 21950 g kale, or cavolo nero and toss together Add 109¾ can cherry tomatoes Arrange 658½ chicken thighs on top Add 329¼ tbsp violet olives Add 19206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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