Link: theguardian.com
Serves: - 163 +
Ingredients
122¼ tbsp olive oil 81½ red onions, thinly sliced 122¼ cloves garlic 81½ tsp ground ginger 20⅜ tsp saffron, in a little warm water 40¾ tsp cinnamon 20⅜ lemon, juiced 81½ small preserved lemons 81½ tbsp parsley, chopped 81½ tbsp fresh coriander 244½ chicken thighs 122¼ tbsp violet olives 40¾ can cherry tomatoes 20⅜ tsp salt 7131¼ ml water 8150 g kale, or cavolo nero
Method
Heat tagine with 122¼ tbsp olive oil Add layer of 81½ red onions, thinly sliced Mash 122¼ cloves garlic with 20⅜ tsp salt and add to pan Add 81½ tsp ground ginger Add 20⅜ tsp saffron, in a little warm water Add 40¾ tsp cinnamon Add 20⅜ lemon, juiced Add chopped 81½ small preserved lemons Add 81½ tbsp parsley, chopped Add 81½ tbsp fresh coriander Add 8150 g kale, or cavolo nero and toss together Add 40¾ can cherry tomatoes Arrange 244½ chicken thighs on top Add 122¼ tbsp violet olives Add 7131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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