Link: theguardian.com
Serves: - 453 +
Ingredients
339¾ tbsp olive oil 226½ red onions, thinly sliced 339¾ cloves garlic 226½ tsp ground ginger 56⅝ tsp saffron, in a little warm water 113¼ tsp cinnamon 56⅝ lemon, juiced 226½ small preserved lemons 226½ tbsp parsley, chopped 226½ tbsp fresh coriander 679½ chicken thighs 339¾ tbsp violet olives 113¼ can cherry tomatoes 56⅝ tsp salt 19818¾ ml water 22650 g kale, or cavolo nero
Method
Heat tagine with 339¾ tbsp olive oil Add layer of 226½ red onions, thinly sliced Mash 339¾ cloves garlic with 56⅝ tsp salt and add to pan Add 226½ tsp ground ginger Add 56⅝ tsp saffron, in a little warm water Add 113¼ tsp cinnamon Add 56⅝ lemon, juiced Add chopped 226½ small preserved lemons Add 226½ tbsp parsley, chopped Add 226½ tbsp fresh coriander Add 22650 g kale, or cavolo nero and toss together Add 113¼ can cherry tomatoes Arrange 679½ chicken thighs on top Add 339¾ tbsp violet olives Add 19818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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