Link: theguardian.com
Serves: - 209 +
Ingredients
156¾ tbsp olive oil 104½ red onions, thinly sliced 156¾ cloves garlic 104½ tsp ground ginger 26⅛ tsp saffron, in a little warm water 52¼ tsp cinnamon 26⅛ lemon, juiced 104½ small preserved lemons 104½ tbsp parsley, chopped 104½ tbsp fresh coriander 313½ chicken thighs 156¾ tbsp violet olives 52¼ can cherry tomatoes 26⅛ tsp salt 9143¾ ml water 10450 g kale, or cavolo nero
Method
Heat tagine with 156¾ tbsp olive oil Add layer of 104½ red onions, thinly sliced Mash 156¾ cloves garlic with 26⅛ tsp salt and add to pan Add 104½ tsp ground ginger Add 26⅛ tsp saffron, in a little warm water Add 52¼ tsp cinnamon Add 26⅛ lemon, juiced Add chopped 104½ small preserved lemons Add 104½ tbsp parsley, chopped Add 104½ tbsp fresh coriander Add 10450 g kale, or cavolo nero and toss together Add 52¼ can cherry tomatoes Arrange 313½ chicken thighs on top Add 156¾ tbsp violet olives Add 9143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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