Link: theguardian.com
Serves: - 161 +
Ingredients
120¾ tbsp olive oil 80½ red onions, thinly sliced 120¾ cloves garlic 80½ tsp ground ginger 20⅛ tsp saffron, in a little warm water 40¼ tsp cinnamon 20⅛ lemon, juiced 80½ small preserved lemons 80½ tbsp parsley, chopped 80½ tbsp fresh coriander 241½ chicken thighs 120¾ tbsp violet olives 40¼ can cherry tomatoes 20⅛ tsp salt 7043¾ ml water 8050 g kale, or cavolo nero
Method
Heat tagine with 120¾ tbsp olive oil Add layer of 80½ red onions, thinly sliced Mash 120¾ cloves garlic with 20⅛ tsp salt and add to pan Add 80½ tsp ground ginger Add 20⅛ tsp saffron, in a little warm water Add 40¼ tsp cinnamon Add 20⅛ lemon, juiced Add chopped 80½ small preserved lemons Add 80½ tbsp parsley, chopped Add 80½ tbsp fresh coriander Add 8050 g kale, or cavolo nero and toss together Add 40¼ can cherry tomatoes Arrange 241½ chicken thighs on top Add 120¾ tbsp violet olives Add 7043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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