Link: theguardian.com
Serves: - 165 +
Ingredients
123¾ tbsp olive oil 82½ red onions, thinly sliced 123¾ cloves garlic 82½ tsp ground ginger 20⅝ tsp saffron, in a little warm water 41¼ tsp cinnamon 20⅝ lemon, juiced 82½ small preserved lemons 82½ tbsp parsley, chopped 82½ tbsp fresh coriander 247½ chicken thighs 123¾ tbsp violet olives 41¼ can cherry tomatoes 20⅝ tsp salt 7218¾ ml water 8250 g kale, or cavolo nero
Method
Heat tagine with 123¾ tbsp olive oil Add layer of 82½ red onions, thinly sliced Mash 123¾ cloves garlic with 20⅝ tsp salt and add to pan Add 82½ tsp ground ginger Add 20⅝ tsp saffron, in a little warm water Add 41¼ tsp cinnamon Add 20⅝ lemon, juiced Add chopped 82½ small preserved lemons Add 82½ tbsp parsley, chopped Add 82½ tbsp fresh coriander Add 8250 g kale, or cavolo nero and toss together Add 41¼ can cherry tomatoes Arrange 247½ chicken thighs on top Add 123¾ tbsp violet olives Add 7218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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