Link: theguardian.com
Serves: - 193 +
Ingredients
144¾ tbsp olive oil 96½ red onions, thinly sliced 144¾ cloves garlic 96½ tsp ground ginger 24⅛ tsp saffron, in a little warm water 48¼ tsp cinnamon 24⅛ lemon, juiced 96½ small preserved lemons 96½ tbsp parsley, chopped 96½ tbsp fresh coriander 289½ chicken thighs 144¾ tbsp violet olives 48¼ can cherry tomatoes 24⅛ tsp salt 8443¾ ml water 9650 g kale, or cavolo nero
Method
Heat tagine with 144¾ tbsp olive oil Add layer of 96½ red onions, thinly sliced Mash 144¾ cloves garlic with 24⅛ tsp salt and add to pan Add 96½ tsp ground ginger Add 24⅛ tsp saffron, in a little warm water Add 48¼ tsp cinnamon Add 24⅛ lemon, juiced Add chopped 96½ small preserved lemons Add 96½ tbsp parsley, chopped Add 96½ tbsp fresh coriander Add 9650 g kale, or cavolo nero and toss together Add 48¼ can cherry tomatoes Arrange 289½ chicken thighs on top Add 144¾ tbsp violet olives Add 8443¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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