Link: theguardian.com
Serves: - 189 +
Ingredients
141¾ tbsp olive oil 94½ red onions, thinly sliced 141¾ cloves garlic 94½ tsp ground ginger 23⅝ tsp saffron, in a little warm water 47¼ tsp cinnamon 23⅝ lemon, juiced 94½ small preserved lemons 94½ tbsp parsley, chopped 94½ tbsp fresh coriander 283½ chicken thighs 141¾ tbsp violet olives 47¼ can cherry tomatoes 23⅝ tsp salt 8268¾ ml water 9450 g kale, or cavolo nero
Method
Heat tagine with 141¾ tbsp olive oil Add layer of 94½ red onions, thinly sliced Mash 141¾ cloves garlic with 23⅝ tsp salt and add to pan Add 94½ tsp ground ginger Add 23⅝ tsp saffron, in a little warm water Add 47¼ tsp cinnamon Add 23⅝ lemon, juiced Add chopped 94½ small preserved lemons Add 94½ tbsp parsley, chopped Add 94½ tbsp fresh coriander Add 9450 g kale, or cavolo nero and toss together Add 47¼ can cherry tomatoes Arrange 283½ chicken thighs on top Add 141¾ tbsp violet olives Add 8268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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