Link: theguardian.com
Serves: - 149 +
Ingredients
111¾ tbsp olive oil 74½ red onions, thinly sliced 111¾ cloves garlic 74½ tsp ground ginger 18⅝ tsp saffron, in a little warm water 37¼ tsp cinnamon 18⅝ lemon, juiced 74½ small preserved lemons 74½ tbsp parsley, chopped 74½ tbsp fresh coriander 223½ chicken thighs 111¾ tbsp violet olives 37¼ can cherry tomatoes 18⅝ tsp salt 6518¾ ml water 7450 g kale, or cavolo nero
Method
Heat tagine with 111¾ tbsp olive oil Add layer of 74½ red onions, thinly sliced Mash 111¾ cloves garlic with 18⅝ tsp salt and add to pan Add 74½ tsp ground ginger Add 18⅝ tsp saffron, in a little warm water Add 37¼ tsp cinnamon Add 18⅝ lemon, juiced Add chopped 74½ small preserved lemons Add 74½ tbsp parsley, chopped Add 74½ tbsp fresh coriander Add 7450 g kale, or cavolo nero and toss together Add 37¼ can cherry tomatoes Arrange 223½ chicken thighs on top Add 111¾ tbsp violet olives Add 6518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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