Link: theguardian.com
Serves: - 447 +
Ingredients
335¼ tbsp olive oil 223½ red onions, thinly sliced 335¼ cloves garlic 223½ tsp ground ginger 55⅞ tsp saffron, in a little warm water 111¾ tsp cinnamon 55⅞ lemon, juiced 223½ small preserved lemons 223½ tbsp parsley, chopped 223½ tbsp fresh coriander 670½ chicken thighs 335¼ tbsp violet olives 111¾ can cherry tomatoes 55⅞ tsp salt 19556¼ ml water 22350 g kale, or cavolo nero
Method
Heat tagine with 335¼ tbsp olive oil Add layer of 223½ red onions, thinly sliced Mash 335¼ cloves garlic with 55⅞ tsp salt and add to pan Add 223½ tsp ground ginger Add 55⅞ tsp saffron, in a little warm water Add 111¾ tsp cinnamon Add 55⅞ lemon, juiced Add chopped 223½ small preserved lemons Add 223½ tbsp parsley, chopped Add 223½ tbsp fresh coriander Add 22350 g kale, or cavolo nero and toss together Add 111¾ can cherry tomatoes Arrange 670½ chicken thighs on top Add 335¼ tbsp violet olives Add 19556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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