Link: theguardian.com
Serves: - 157 +
Ingredients
117¾ tbsp olive oil 78½ red onions, thinly sliced 117¾ cloves garlic 78½ tsp ground ginger 19⅝ tsp saffron, in a little warm water 39¼ tsp cinnamon 19⅝ lemon, juiced 78½ small preserved lemons 78½ tbsp parsley, chopped 78½ tbsp fresh coriander 235½ chicken thighs 117¾ tbsp violet olives 39¼ can cherry tomatoes 19⅝ tsp salt 6868¾ ml water 7850 g kale, or cavolo nero
Method
Heat tagine with 117¾ tbsp olive oil Add layer of 78½ red onions, thinly sliced Mash 117¾ cloves garlic with 19⅝ tsp salt and add to pan Add 78½ tsp ground ginger Add 19⅝ tsp saffron, in a little warm water Add 39¼ tsp cinnamon Add 19⅝ lemon, juiced Add chopped 78½ small preserved lemons Add 78½ tbsp parsley, chopped Add 78½ tbsp fresh coriander Add 7850 g kale, or cavolo nero and toss together Add 39¼ can cherry tomatoes Arrange 235½ chicken thighs on top Add 117¾ tbsp violet olives Add 6868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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