Link: theguardian.com
Serves: - 131 +
Ingredients
98¼ tbsp olive oil 65½ red onions, thinly sliced 98¼ cloves garlic 65½ tsp ground ginger 16⅜ tsp saffron, in a little warm water 32¾ tsp cinnamon 16⅜ lemon, juiced 65½ small preserved lemons 65½ tbsp parsley, chopped 65½ tbsp fresh coriander 196½ chicken thighs 98¼ tbsp violet olives 32¾ can cherry tomatoes 16⅜ tsp salt 5731¼ ml water 6550 g kale, or cavolo nero
Method
Heat tagine with 98¼ tbsp olive oil Add layer of 65½ red onions, thinly sliced Mash 98¼ cloves garlic with 16⅜ tsp salt and add to pan Add 65½ tsp ground ginger Add 16⅜ tsp saffron, in a little warm water Add 32¾ tsp cinnamon Add 16⅜ lemon, juiced Add chopped 65½ small preserved lemons Add 65½ tbsp parsley, chopped Add 65½ tbsp fresh coriander Add 6550 g kale, or cavolo nero and toss together Add 32¾ can cherry tomatoes Arrange 196½ chicken thighs on top Add 98¼ tbsp violet olives Add 5731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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