Link: theguardian.com
Serves: - 465 +
Ingredients
348¾ tbsp olive oil 232½ red onions, thinly sliced 348¾ cloves garlic 232½ tsp ground ginger 58⅛ tsp saffron, in a little warm water 116¼ tsp cinnamon 58⅛ lemon, juiced 232½ small preserved lemons 232½ tbsp parsley, chopped 232½ tbsp fresh coriander 697½ chicken thighs 348¾ tbsp violet olives 116¼ can cherry tomatoes 58⅛ tsp salt 20343¾ ml water 23250 g kale, or cavolo nero
Method
Heat tagine with 348¾ tbsp olive oil Add layer of 232½ red onions, thinly sliced Mash 348¾ cloves garlic with 58⅛ tsp salt and add to pan Add 232½ tsp ground ginger Add 58⅛ tsp saffron, in a little warm water Add 116¼ tsp cinnamon Add 58⅛ lemon, juiced Add chopped 232½ small preserved lemons Add 232½ tbsp parsley, chopped Add 232½ tbsp fresh coriander Add 23250 g kale, or cavolo nero and toss together Add 116¼ can cherry tomatoes Arrange 697½ chicken thighs on top Add 348¾ tbsp violet olives Add 20343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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