Link: theguardian.com
Serves: - 477 +
Ingredients
357¾ tbsp olive oil 238½ red onions, thinly sliced 357¾ cloves garlic 238½ tsp ground ginger 59⅝ tsp saffron, in a little warm water 119¼ tsp cinnamon 59⅝ lemon, juiced 238½ small preserved lemons 238½ tbsp parsley, chopped 238½ tbsp fresh coriander 715½ chicken thighs 357¾ tbsp violet olives 119¼ can cherry tomatoes 59⅝ tsp salt 20868¾ ml water 23850 g kale, or cavolo nero
Method
Heat tagine with 357¾ tbsp olive oil Add layer of 238½ red onions, thinly sliced Mash 357¾ cloves garlic with 59⅝ tsp salt and add to pan Add 238½ tsp ground ginger Add 59⅝ tsp saffron, in a little warm water Add 119¼ tsp cinnamon Add 59⅝ lemon, juiced Add chopped 238½ small preserved lemons Add 238½ tbsp parsley, chopped Add 238½ tbsp fresh coriander Add 23850 g kale, or cavolo nero and toss together Add 119¼ can cherry tomatoes Arrange 715½ chicken thighs on top Add 357¾ tbsp violet olives Add 20868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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