Link: theguardian.com
Serves: - 155 +
Ingredients
116¼ tbsp olive oil 77½ red onions, thinly sliced 116¼ cloves garlic 77½ tsp ground ginger 19⅜ tsp saffron, in a little warm water 38¾ tsp cinnamon 19⅜ lemon, juiced 77½ small preserved lemons 77½ tbsp parsley, chopped 77½ tbsp fresh coriander 232½ chicken thighs 116¼ tbsp violet olives 38¾ can cherry tomatoes 19⅜ tsp salt 6781¼ ml water 7750 g kale, or cavolo nero
Method
Heat tagine with 116¼ tbsp olive oil Add layer of 77½ red onions, thinly sliced Mash 116¼ cloves garlic with 19⅜ tsp salt and add to pan Add 77½ tsp ground ginger Add 19⅜ tsp saffron, in a little warm water Add 38¾ tsp cinnamon Add 19⅜ lemon, juiced Add chopped 77½ small preserved lemons Add 77½ tbsp parsley, chopped Add 77½ tbsp fresh coriander Add 7750 g kale, or cavolo nero and toss together Add 38¾ can cherry tomatoes Arrange 232½ chicken thighs on top Add 116¼ tbsp violet olives Add 6781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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