Link: theguardian.com
Serves: - 173 +
Ingredients
129¾ tbsp olive oil 86½ red onions, thinly sliced 129¾ cloves garlic 86½ tsp ground ginger 21⅝ tsp saffron, in a little warm water 43¼ tsp cinnamon 21⅝ lemon, juiced 86½ small preserved lemons 86½ tbsp parsley, chopped 86½ tbsp fresh coriander 259½ chicken thighs 129¾ tbsp violet olives 43¼ can cherry tomatoes 21⅝ tsp salt 7568¾ ml water 8650 g kale, or cavolo nero
Method
Heat tagine with 129¾ tbsp olive oil Add layer of 86½ red onions, thinly sliced Mash 129¾ cloves garlic with 21⅝ tsp salt and add to pan Add 86½ tsp ground ginger Add 21⅝ tsp saffron, in a little warm water Add 43¼ tsp cinnamon Add 21⅝ lemon, juiced Add chopped 86½ small preserved lemons Add 86½ tbsp parsley, chopped Add 86½ tbsp fresh coriander Add 8650 g kale, or cavolo nero and toss together Add 43¼ can cherry tomatoes Arrange 259½ chicken thighs on top Add 129¾ tbsp violet olives Add 7568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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