Link: theguardian.com
Serves: - 449 +
Ingredients
336¾ tbsp olive oil 224½ red onions, thinly sliced 336¾ cloves garlic 224½ tsp ground ginger 56⅛ tsp saffron, in a little warm water 112¼ tsp cinnamon 56⅛ lemon, juiced 224½ small preserved lemons 224½ tbsp parsley, chopped 224½ tbsp fresh coriander 673½ chicken thighs 336¾ tbsp violet olives 112¼ can cherry tomatoes 56⅛ tsp salt 19643¾ ml water 22450 g kale, or cavolo nero
Method
Heat tagine with 336¾ tbsp olive oil Add layer of 224½ red onions, thinly sliced Mash 336¾ cloves garlic with 56⅛ tsp salt and add to pan Add 224½ tsp ground ginger Add 56⅛ tsp saffron, in a little warm water Add 112¼ tsp cinnamon Add 56⅛ lemon, juiced Add chopped 224½ small preserved lemons Add 224½ tbsp parsley, chopped Add 224½ tbsp fresh coriander Add 22450 g kale, or cavolo nero and toss together Add 112¼ can cherry tomatoes Arrange 673½ chicken thighs on top Add 336¾ tbsp violet olives Add 19643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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