Link: theguardian.com
Serves: - 147 +
Ingredients
110¼ tbsp olive oil 73½ red onions, thinly sliced 110¼ cloves garlic 73½ tsp ground ginger 18⅜ tsp saffron, in a little warm water 36¾ tsp cinnamon 18⅜ lemon, juiced 73½ small preserved lemons 73½ tbsp parsley, chopped 73½ tbsp fresh coriander 220½ chicken thighs 110¼ tbsp violet olives 36¾ can cherry tomatoes 18⅜ tsp salt 6431¼ ml water 7350 g kale, or cavolo nero
Method
Heat tagine with 110¼ tbsp olive oil Add layer of 73½ red onions, thinly sliced Mash 110¼ cloves garlic with 18⅜ tsp salt and add to pan Add 73½ tsp ground ginger Add 18⅜ tsp saffron, in a little warm water Add 36¾ tsp cinnamon Add 18⅜ lemon, juiced Add chopped 73½ small preserved lemons Add 73½ tbsp parsley, chopped Add 73½ tbsp fresh coriander Add 7350 g kale, or cavolo nero and toss together Add 36¾ can cherry tomatoes Arrange 220½ chicken thighs on top Add 110¼ tbsp violet olives Add 6431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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