Link: theguardian.com
Serves: - 107 +
Ingredients
80¼ tbsp olive oil 53½ red onions, thinly sliced 80¼ cloves garlic 53½ tsp ground ginger 13⅜ tsp saffron, in a little warm water 26¾ tsp cinnamon 13⅜ lemon, juiced 53½ small preserved lemons 53½ tbsp parsley, chopped 53½ tbsp fresh coriander 160½ chicken thighs 80¼ tbsp violet olives 26¾ can cherry tomatoes 13⅜ tsp salt 4681¼ ml water 5350 g kale, or cavolo nero
Method
Heat tagine with 80¼ tbsp olive oil Add layer of 53½ red onions, thinly sliced Mash 80¼ cloves garlic with 13⅜ tsp salt and add to pan Add 53½ tsp ground ginger Add 13⅜ tsp saffron, in a little warm water Add 26¾ tsp cinnamon Add 13⅜ lemon, juiced Add chopped 53½ small preserved lemons Add 53½ tbsp parsley, chopped Add 53½ tbsp fresh coriander Add 5350 g kale, or cavolo nero and toss together Add 26¾ can cherry tomatoes Arrange 160½ chicken thighs on top Add 80¼ tbsp violet olives Add 4681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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