Link: theguardian.com
Serves: - 171 +
Ingredients
128¼ tbsp olive oil 85½ red onions, thinly sliced 128¼ cloves garlic 85½ tsp ground ginger 21⅜ tsp saffron, in a little warm water 42¾ tsp cinnamon 21⅜ lemon, juiced 85½ small preserved lemons 85½ tbsp parsley, chopped 85½ tbsp fresh coriander 256½ chicken thighs 128¼ tbsp violet olives 42¾ can cherry tomatoes 21⅜ tsp salt 7481¼ ml water 8550 g kale, or cavolo nero
Method
Heat tagine with 128¼ tbsp olive oil Add layer of 85½ red onions, thinly sliced Mash 128¼ cloves garlic with 21⅜ tsp salt and add to pan Add 85½ tsp ground ginger Add 21⅜ tsp saffron, in a little warm water Add 42¾ tsp cinnamon Add 21⅜ lemon, juiced Add chopped 85½ small preserved lemons Add 85½ tbsp parsley, chopped Add 85½ tbsp fresh coriander Add 8550 g kale, or cavolo nero and toss together Add 42¾ can cherry tomatoes Arrange 256½ chicken thighs on top Add 128¼ tbsp violet olives Add 7481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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