Link: theguardian.com
Serves: - 177 +
Ingredients
132¾ tbsp olive oil 88½ red onions, thinly sliced 132¾ cloves garlic 88½ tsp ground ginger 22⅛ tsp saffron, in a little warm water 44¼ tsp cinnamon 22⅛ lemon, juiced 88½ small preserved lemons 88½ tbsp parsley, chopped 88½ tbsp fresh coriander 265½ chicken thighs 132¾ tbsp violet olives 44¼ can cherry tomatoes 22⅛ tsp salt 7743¾ ml water 8850 g kale, or cavolo nero
Method
Heat tagine with 132¾ tbsp olive oil Add layer of 88½ red onions, thinly sliced Mash 132¾ cloves garlic with 22⅛ tsp salt and add to pan Add 88½ tsp ground ginger Add 22⅛ tsp saffron, in a little warm water Add 44¼ tsp cinnamon Add 22⅛ lemon, juiced Add chopped 88½ small preserved lemons Add 88½ tbsp parsley, chopped Add 88½ tbsp fresh coriander Add 8850 g kale, or cavolo nero and toss together Add 44¼ can cherry tomatoes Arrange 265½ chicken thighs on top Add 132¾ tbsp violet olives Add 7743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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