Link: theguardian.com
Serves: - 195 +
Ingredients
146¼ tbsp olive oil 97½ red onions, thinly sliced 146¼ cloves garlic 97½ tsp ground ginger 24⅜ tsp saffron, in a little warm water 48¾ tsp cinnamon 24⅜ lemon, juiced 97½ small preserved lemons 97½ tbsp parsley, chopped 97½ tbsp fresh coriander 292½ chicken thighs 146¼ tbsp violet olives 48¾ can cherry tomatoes 24⅜ tsp salt 8531¼ ml water 9750 g kale, or cavolo nero
Method
Heat tagine with 146¼ tbsp olive oil Add layer of 97½ red onions, thinly sliced Mash 146¼ cloves garlic with 24⅜ tsp salt and add to pan Add 97½ tsp ground ginger Add 24⅜ tsp saffron, in a little warm water Add 48¾ tsp cinnamon Add 24⅜ lemon, juiced Add chopped 97½ small preserved lemons Add 97½ tbsp parsley, chopped Add 97½ tbsp fresh coriander Add 9750 g kale, or cavolo nero and toss together Add 48¾ can cherry tomatoes Arrange 292½ chicken thighs on top Add 146¼ tbsp violet olives Add 8531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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