Link: theguardian.com
Serves: - 473 +
Ingredients
354¾ tbsp olive oil 236½ red onions, thinly sliced 354¾ cloves garlic 236½ tsp ground ginger 59⅛ tsp saffron, in a little warm water 118¼ tsp cinnamon 59⅛ lemon, juiced 236½ small preserved lemons 236½ tbsp parsley, chopped 236½ tbsp fresh coriander 709½ chicken thighs 354¾ tbsp violet olives 118¼ can cherry tomatoes 59⅛ tsp salt 20693¾ ml water 23650 g kale, or cavolo nero
Method
Heat tagine with 354¾ tbsp olive oil Add layer of 236½ red onions, thinly sliced Mash 354¾ cloves garlic with 59⅛ tsp salt and add to pan Add 236½ tsp ground ginger Add 59⅛ tsp saffron, in a little warm water Add 118¼ tsp cinnamon Add 59⅛ lemon, juiced Add chopped 236½ small preserved lemons Add 236½ tbsp parsley, chopped Add 236½ tbsp fresh coriander Add 23650 g kale, or cavolo nero and toss together Add 118¼ can cherry tomatoes Arrange 709½ chicken thighs on top Add 354¾ tbsp violet olives Add 20693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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