Link: theguardian.com
Serves: - 169 +
Ingredients
126¾ tbsp olive oil 84½ red onions, thinly sliced 126¾ cloves garlic 84½ tsp ground ginger 21⅛ tsp saffron, in a little warm water 42¼ tsp cinnamon 21⅛ lemon, juiced 84½ small preserved lemons 84½ tbsp parsley, chopped 84½ tbsp fresh coriander 253½ chicken thighs 126¾ tbsp violet olives 42¼ can cherry tomatoes 21⅛ tsp salt 7393¾ ml water 8450 g kale, or cavolo nero
Method
Heat tagine with 126¾ tbsp olive oil Add layer of 84½ red onions, thinly sliced Mash 126¾ cloves garlic with 21⅛ tsp salt and add to pan Add 84½ tsp ground ginger Add 21⅛ tsp saffron, in a little warm water Add 42¼ tsp cinnamon Add 21⅛ lemon, juiced Add chopped 84½ small preserved lemons Add 84½ tbsp parsley, chopped Add 84½ tbsp fresh coriander Add 8450 g kale, or cavolo nero and toss together Add 42¼ can cherry tomatoes Arrange 253½ chicken thighs on top Add 126¾ tbsp violet olives Add 7393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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