Link: theguardian.com
Serves: - 185 +
Ingredients
138¾ tbsp olive oil 92½ red onions, thinly sliced 138¾ cloves garlic 92½ tsp ground ginger 23⅛ tsp saffron, in a little warm water 46¼ tsp cinnamon 23⅛ lemon, juiced 92½ small preserved lemons 92½ tbsp parsley, chopped 92½ tbsp fresh coriander 277½ chicken thighs 138¾ tbsp violet olives 46¼ can cherry tomatoes 23⅛ tsp salt 8093¾ ml water 9250 g kale, or cavolo nero
Method
Heat tagine with 138¾ tbsp olive oil Add layer of 92½ red onions, thinly sliced Mash 138¾ cloves garlic with 23⅛ tsp salt and add to pan Add 92½ tsp ground ginger Add 23⅛ tsp saffron, in a little warm water Add 46¼ tsp cinnamon Add 23⅛ lemon, juiced Add chopped 92½ small preserved lemons Add 92½ tbsp parsley, chopped Add 92½ tbsp fresh coriander Add 9250 g kale, or cavolo nero and toss together Add 46¼ can cherry tomatoes Arrange 277½ chicken thighs on top Add 138¾ tbsp violet olives Add 8093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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