Link: theguardian.com
Serves: - 197 +
Ingredients
147¾ tbsp olive oil 98½ red onions, thinly sliced 147¾ cloves garlic 98½ tsp ground ginger 24⅝ tsp saffron, in a little warm water 49¼ tsp cinnamon 24⅝ lemon, juiced 98½ small preserved lemons 98½ tbsp parsley, chopped 98½ tbsp fresh coriander 295½ chicken thighs 147¾ tbsp violet olives 49¼ can cherry tomatoes 24⅝ tsp salt 8618¾ ml water 9850 g kale, or cavolo nero
Method
Heat tagine with 147¾ tbsp olive oil Add layer of 98½ red onions, thinly sliced Mash 147¾ cloves garlic with 24⅝ tsp salt and add to pan Add 98½ tsp ground ginger Add 24⅝ tsp saffron, in a little warm water Add 49¼ tsp cinnamon Add 24⅝ lemon, juiced Add chopped 98½ small preserved lemons Add 98½ tbsp parsley, chopped Add 98½ tbsp fresh coriander Add 9850 g kale, or cavolo nero and toss together Add 49¼ can cherry tomatoes Arrange 295½ chicken thighs on top Add 147¾ tbsp violet olives Add 8618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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