Link: theguardian.com
Serves: - 181 +
Ingredients
135¾ tbsp olive oil 90½ red onions, thinly sliced 135¾ cloves garlic 90½ tsp ground ginger 22⅝ tsp saffron, in a little warm water 45¼ tsp cinnamon 22⅝ lemon, juiced 90½ small preserved lemons 90½ tbsp parsley, chopped 90½ tbsp fresh coriander 271½ chicken thighs 135¾ tbsp violet olives 45¼ can cherry tomatoes 22⅝ tsp salt 7918¾ ml water 9050 g kale, or cavolo nero
Method
Heat tagine with 135¾ tbsp olive oil Add layer of 90½ red onions, thinly sliced Mash 135¾ cloves garlic with 22⅝ tsp salt and add to pan Add 90½ tsp ground ginger Add 22⅝ tsp saffron, in a little warm water Add 45¼ tsp cinnamon Add 22⅝ lemon, juiced Add chopped 90½ small preserved lemons Add 90½ tbsp parsley, chopped Add 90½ tbsp fresh coriander Add 9050 g kale, or cavolo nero and toss together Add 45¼ can cherry tomatoes Arrange 271½ chicken thighs on top Add 135¾ tbsp violet olives Add 7918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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