Link: theguardian.com
Serves: - 111 +
Ingredients
83¼ tbsp olive oil 55½ red onions, thinly sliced 83¼ cloves garlic 55½ tsp ground ginger 13⅞ tsp saffron, in a little warm water 27¾ tsp cinnamon 13⅞ lemon, juiced 55½ small preserved lemons 55½ tbsp parsley, chopped 55½ tbsp fresh coriander 166½ chicken thighs 83¼ tbsp violet olives 27¾ can cherry tomatoes 13⅞ tsp salt 4856¼ ml water 5550 g kale, or cavolo nero
Method
Heat tagine with 83¼ tbsp olive oil Add layer of 55½ red onions, thinly sliced Mash 83¼ cloves garlic with 13⅞ tsp salt and add to pan Add 55½ tsp ground ginger Add 13⅞ tsp saffron, in a little warm water Add 27¾ tsp cinnamon Add 13⅞ lemon, juiced Add chopped 55½ small preserved lemons Add 55½ tbsp parsley, chopped Add 55½ tbsp fresh coriander Add 5550 g kale, or cavolo nero and toss together Add 27¾ can cherry tomatoes Arrange 166½ chicken thighs on top Add 83¼ tbsp violet olives Add 4856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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