Link: theguardian.com
Serves: - 151 +
Ingredients
113¼ tbsp olive oil 75½ red onions, thinly sliced 113¼ cloves garlic 75½ tsp ground ginger 18⅞ tsp saffron, in a little warm water 37¾ tsp cinnamon 18⅞ lemon, juiced 75½ small preserved lemons 75½ tbsp parsley, chopped 75½ tbsp fresh coriander 226½ chicken thighs 113¼ tbsp violet olives 37¾ can cherry tomatoes 18⅞ tsp salt 6606¼ ml water 7550 g kale, or cavolo nero
Method
Heat tagine with 113¼ tbsp olive oil Add layer of 75½ red onions, thinly sliced Mash 113¼ cloves garlic with 18⅞ tsp salt and add to pan Add 75½ tsp ground ginger Add 18⅞ tsp saffron, in a little warm water Add 37¾ tsp cinnamon Add 18⅞ lemon, juiced Add chopped 75½ small preserved lemons Add 75½ tbsp parsley, chopped Add 75½ tbsp fresh coriander Add 7550 g kale, or cavolo nero and toss together Add 37¾ can cherry tomatoes Arrange 226½ chicken thighs on top Add 113¼ tbsp violet olives Add 6606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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