Link: theguardian.com
Serves: - 167 +
Ingredients
125¼ tbsp olive oil 83½ red onions, thinly sliced 125¼ cloves garlic 83½ tsp ground ginger 20⅞ tsp saffron, in a little warm water 41¾ tsp cinnamon 20⅞ lemon, juiced 83½ small preserved lemons 83½ tbsp parsley, chopped 83½ tbsp fresh coriander 250½ chicken thighs 125¼ tbsp violet olives 41¾ can cherry tomatoes 20⅞ tsp salt 7306¼ ml water 8350 g kale, or cavolo nero
Method
Heat tagine with 125¼ tbsp olive oil Add layer of 83½ red onions, thinly sliced Mash 125¼ cloves garlic with 20⅞ tsp salt and add to pan Add 83½ tsp ground ginger Add 20⅞ tsp saffron, in a little warm water Add 41¾ tsp cinnamon Add 20⅞ lemon, juiced Add chopped 83½ small preserved lemons Add 83½ tbsp parsley, chopped Add 83½ tbsp fresh coriander Add 8350 g kale, or cavolo nero and toss together Add 41¾ can cherry tomatoes Arrange 250½ chicken thighs on top Add 125¼ tbsp violet olives Add 7306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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