Link: theguardian.com
Serves: - 199 +
Ingredients
149¼ tbsp olive oil 99½ red onions, thinly sliced 149¼ cloves garlic 99½ tsp ground ginger 24⅞ tsp saffron, in a little warm water 49¾ tsp cinnamon 24⅞ lemon, juiced 99½ small preserved lemons 99½ tbsp parsley, chopped 99½ tbsp fresh coriander 298½ chicken thighs 149¼ tbsp violet olives 49¾ can cherry tomatoes 24⅞ tsp salt 8706¼ ml water 9950 g kale, or cavolo nero
Method
Heat tagine with 149¼ tbsp olive oil Add layer of 99½ red onions, thinly sliced Mash 149¼ cloves garlic with 24⅞ tsp salt and add to pan Add 99½ tsp ground ginger Add 24⅞ tsp saffron, in a little warm water Add 49¾ tsp cinnamon Add 24⅞ lemon, juiced Add chopped 99½ small preserved lemons Add 99½ tbsp parsley, chopped Add 99½ tbsp fresh coriander Add 9950 g kale, or cavolo nero and toss together Add 49¾ can cherry tomatoes Arrange 298½ chicken thighs on top Add 149¼ tbsp violet olives Add 8706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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