Link: theguardian.com
Serves: - 183 +
Ingredients
137¼ tbsp olive oil 91½ red onions, thinly sliced 137¼ cloves garlic 91½ tsp ground ginger 22⅞ tsp saffron, in a little warm water 45¾ tsp cinnamon 22⅞ lemon, juiced 91½ small preserved lemons 91½ tbsp parsley, chopped 91½ tbsp fresh coriander 274½ chicken thighs 137¼ tbsp violet olives 45¾ can cherry tomatoes 22⅞ tsp salt 8006¼ ml water 9150 g kale, or cavolo nero
Method
Heat tagine with 137¼ tbsp olive oil Add layer of 91½ red onions, thinly sliced Mash 137¼ cloves garlic with 22⅞ tsp salt and add to pan Add 91½ tsp ground ginger Add 22⅞ tsp saffron, in a little warm water Add 45¾ tsp cinnamon Add 22⅞ lemon, juiced Add chopped 91½ small preserved lemons Add 91½ tbsp parsley, chopped Add 91½ tbsp fresh coriander Add 9150 g kale, or cavolo nero and toss together Add 45¾ can cherry tomatoes Arrange 274½ chicken thighs on top Add 137¼ tbsp violet olives Add 8006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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