Link: theguardian.com
Serves: - 175 +
Ingredients
131¼ tbsp olive oil 87½ red onions, thinly sliced 131¼ cloves garlic 87½ tsp ground ginger 21⅞ tsp saffron, in a little warm water 43¾ tsp cinnamon 21⅞ lemon, juiced 87½ small preserved lemons 87½ tbsp parsley, chopped 87½ tbsp fresh coriander 262½ chicken thighs 131¼ tbsp violet olives 43¾ can cherry tomatoes 21⅞ tsp salt 7656¼ ml water 8750 g kale, or cavolo nero
Method
Heat tagine with 131¼ tbsp olive oil Add layer of 87½ red onions, thinly sliced Mash 131¼ cloves garlic with 21⅞ tsp salt and add to pan Add 87½ tsp ground ginger Add 21⅞ tsp saffron, in a little warm water Add 43¾ tsp cinnamon Add 21⅞ lemon, juiced Add chopped 87½ small preserved lemons Add 87½ tbsp parsley, chopped Add 87½ tbsp fresh coriander Add 8750 g kale, or cavolo nero and toss together Add 43¾ can cherry tomatoes Arrange 262½ chicken thighs on top Add 131¼ tbsp violet olives Add 7656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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