Link: theguardian.com
Serves: - 201 +
Ingredients
150¾ tbsp olive oil 100½ red onions, thinly sliced 150¾ cloves garlic 100½ tsp ground ginger 25⅛ tsp saffron, in a little warm water 50¼ tsp cinnamon 25⅛ lemon, juiced 100½ small preserved lemons 100½ tbsp parsley, chopped 100½ tbsp fresh coriander 301½ chicken thighs 150¾ tbsp violet olives 50¼ can cherry tomatoes 25⅛ tsp salt 8793¾ ml water 10050 g kale, or cavolo nero
Method
Heat tagine with 150¾ tbsp olive oil Add layer of 100½ red onions, thinly sliced Mash 150¾ cloves garlic with 25⅛ tsp salt and add to pan Add 100½ tsp ground ginger Add 25⅛ tsp saffron, in a little warm water Add 50¼ tsp cinnamon Add 25⅛ lemon, juiced Add chopped 100½ small preserved lemons Add 100½ tbsp parsley, chopped Add 100½ tbsp fresh coriander Add 10050 g kale, or cavolo nero and toss together Add 50¼ can cherry tomatoes Arrange 301½ chicken thighs on top Add 150¾ tbsp violet olives Add 8793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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