Link: theguardian.com
Serves: - 187 +
Ingredients
140¼ tbsp olive oil 93½ red onions, thinly sliced 140¼ cloves garlic 93½ tsp ground ginger 23⅜ tsp saffron, in a little warm water 46¾ tsp cinnamon 23⅜ lemon, juiced 93½ small preserved lemons 93½ tbsp parsley, chopped 93½ tbsp fresh coriander 280½ chicken thighs 140¼ tbsp violet olives 46¾ can cherry tomatoes 23⅜ tsp salt 8181¼ ml water 9350 g kale, or cavolo nero
Method
Heat tagine with 140¼ tbsp olive oil Add layer of 93½ red onions, thinly sliced Mash 140¼ cloves garlic with 23⅜ tsp salt and add to pan Add 93½ tsp ground ginger Add 23⅜ tsp saffron, in a little warm water Add 46¾ tsp cinnamon Add 23⅜ lemon, juiced Add chopped 93½ small preserved lemons Add 93½ tbsp parsley, chopped Add 93½ tbsp fresh coriander Add 9350 g kale, or cavolo nero and toss together Add 46¾ can cherry tomatoes Arrange 280½ chicken thighs on top Add 140¼ tbsp violet olives Add 8181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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