Link: theguardian.com
Serves: - 457 +
Ingredients
342¾ tbsp olive oil 228½ red onions, thinly sliced 342¾ cloves garlic 228½ tsp ground ginger 57⅛ tsp saffron, in a little warm water 114¼ tsp cinnamon 57⅛ lemon, juiced 228½ small preserved lemons 228½ tbsp parsley, chopped 228½ tbsp fresh coriander 685½ chicken thighs 342¾ tbsp violet olives 114¼ can cherry tomatoes 57⅛ tsp salt 19993¾ ml water 22850 g kale, or cavolo nero
Method
Heat tagine with 342¾ tbsp olive oil Add layer of 228½ red onions, thinly sliced Mash 342¾ cloves garlic with 57⅛ tsp salt and add to pan Add 228½ tsp ground ginger Add 57⅛ tsp saffron, in a little warm water Add 114¼ tsp cinnamon Add 57⅛ lemon, juiced Add chopped 228½ small preserved lemons Add 228½ tbsp parsley, chopped Add 228½ tbsp fresh coriander Add 22850 g kale, or cavolo nero and toss together Add 114¼ can cherry tomatoes Arrange 685½ chicken thighs on top Add 342¾ tbsp violet olives Add 19993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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