Link: theguardian.com
Serves: - 207 +
Ingredients
155¼ tbsp olive oil 103½ red onions, thinly sliced 155¼ cloves garlic 103½ tsp ground ginger 25⅞ tsp saffron, in a little warm water 51¾ tsp cinnamon 25⅞ lemon, juiced 103½ small preserved lemons 103½ tbsp parsley, chopped 103½ tbsp fresh coriander 310½ chicken thighs 155¼ tbsp violet olives 51¾ can cherry tomatoes 25⅞ tsp salt 9056¼ ml water 10350 g kale, or cavolo nero
Method
Heat tagine with 155¼ tbsp olive oil Add layer of 103½ red onions, thinly sliced Mash 155¼ cloves garlic with 25⅞ tsp salt and add to pan Add 103½ tsp ground ginger Add 25⅞ tsp saffron, in a little warm water Add 51¾ tsp cinnamon Add 25⅞ lemon, juiced Add chopped 103½ small preserved lemons Add 103½ tbsp parsley, chopped Add 103½ tbsp fresh coriander Add 10350 g kale, or cavolo nero and toss together Add 51¾ can cherry tomatoes Arrange 310½ chicken thighs on top Add 155¼ tbsp violet olives Add 9056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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