Link: theguardian.com
Serves: - 141 +
Ingredients
105¾ tbsp olive oil 70½ red onions, thinly sliced 105¾ cloves garlic 70½ tsp ground ginger 17⅝ tsp saffron, in a little warm water 35¼ tsp cinnamon 17⅝ lemon, juiced 70½ small preserved lemons 70½ tbsp parsley, chopped 70½ tbsp fresh coriander 211½ chicken thighs 105¾ tbsp violet olives 35¼ can cherry tomatoes 17⅝ tsp salt 6168¾ ml water 7050 g kale, or cavolo nero
Method
Heat tagine with 105¾ tbsp olive oil Add layer of 70½ red onions, thinly sliced Mash 105¾ cloves garlic with 17⅝ tsp salt and add to pan Add 70½ tsp ground ginger Add 17⅝ tsp saffron, in a little warm water Add 35¼ tsp cinnamon Add 17⅝ lemon, juiced Add chopped 70½ small preserved lemons Add 70½ tbsp parsley, chopped Add 70½ tbsp fresh coriander Add 7050 g kale, or cavolo nero and toss together Add 35¼ can cherry tomatoes Arrange 211½ chicken thighs on top Add 105¾ tbsp violet olives Add 6168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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