Link: theguardian.com
Serves: - 159 +
Ingredients
119¼ tbsp olive oil 79½ red onions, thinly sliced 119¼ cloves garlic 79½ tsp ground ginger 19⅞ tsp saffron, in a little warm water 39¾ tsp cinnamon 19⅞ lemon, juiced 79½ small preserved lemons 79½ tbsp parsley, chopped 79½ tbsp fresh coriander 238½ chicken thighs 119¼ tbsp violet olives 39¾ can cherry tomatoes 19⅞ tsp salt 6956¼ ml water 7950 g kale, or cavolo nero
Method
Heat tagine with 119¼ tbsp olive oil Add layer of 79½ red onions, thinly sliced Mash 119¼ cloves garlic with 19⅞ tsp salt and add to pan Add 79½ tsp ground ginger Add 19⅞ tsp saffron, in a little warm water Add 39¾ tsp cinnamon Add 19⅞ lemon, juiced Add chopped 79½ small preserved lemons Add 79½ tbsp parsley, chopped Add 79½ tbsp fresh coriander Add 7950 g kale, or cavolo nero and toss together Add 39¾ can cherry tomatoes Arrange 238½ chicken thighs on top Add 119¼ tbsp violet olives Add 6956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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