Link: theguardian.com
Serves: - 103 +
Ingredients
77¼ tbsp olive oil 51½ red onions, thinly sliced 77¼ cloves garlic 51½ tsp ground ginger 12⅞ tsp saffron, in a little warm water 25¾ tsp cinnamon 12⅞ lemon, juiced 51½ small preserved lemons 51½ tbsp parsley, chopped 51½ tbsp fresh coriander 154½ chicken thighs 77¼ tbsp violet olives 25¾ can cherry tomatoes 12⅞ tsp salt 4506¼ ml water 5150 g kale, or cavolo nero
Method
Heat tagine with 77¼ tbsp olive oil Add layer of 51½ red onions, thinly sliced Mash 77¼ cloves garlic with 12⅞ tsp salt and add to pan Add 51½ tsp ground ginger Add 12⅞ tsp saffron, in a little warm water Add 25¾ tsp cinnamon Add 12⅞ lemon, juiced Add chopped 51½ small preserved lemons Add 51½ tbsp parsley, chopped Add 51½ tbsp fresh coriander Add 5150 g kale, or cavolo nero and toss together Add 25¾ can cherry tomatoes Arrange 154½ chicken thighs on top Add 77¼ tbsp violet olives Add 4506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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