Link: theguardian.com
Serves: - 123 +
Ingredients
92¼ tbsp olive oil 61½ red onions, thinly sliced 92¼ cloves garlic 61½ tsp ground ginger 15⅜ tsp saffron, in a little warm water 30¾ tsp cinnamon 15⅜ lemon, juiced 61½ small preserved lemons 61½ tbsp parsley, chopped 61½ tbsp fresh coriander 184½ chicken thighs 92¼ tbsp violet olives 30¾ can cherry tomatoes 15⅜ tsp salt 5381¼ ml water 6150 g kale, or cavolo nero
Method
Heat tagine with 92¼ tbsp olive oil Add layer of 61½ red onions, thinly sliced Mash 92¼ cloves garlic with 15⅜ tsp salt and add to pan Add 61½ tsp ground ginger Add 15⅜ tsp saffron, in a little warm water Add 30¾ tsp cinnamon Add 15⅜ lemon, juiced Add chopped 61½ small preserved lemons Add 61½ tbsp parsley, chopped Add 61½ tbsp fresh coriander Add 6150 g kale, or cavolo nero and toss together Add 30¾ can cherry tomatoes Arrange 184½ chicken thighs on top Add 92¼ tbsp violet olives Add 5381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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