Link: theguardian.com
Serves: - 213 +
Ingredients
159¾ tbsp olive oil 106½ red onions, thinly sliced 159¾ cloves garlic 106½ tsp ground ginger 26⅝ tsp saffron, in a little warm water 53¼ tsp cinnamon 26⅝ lemon, juiced 106½ small preserved lemons 106½ tbsp parsley, chopped 106½ tbsp fresh coriander 319½ chicken thighs 159¾ tbsp violet olives 53¼ can cherry tomatoes 26⅝ tsp salt 9318¾ ml water 10650 g kale, or cavolo nero
Method
Heat tagine with 159¾ tbsp olive oil Add layer of 106½ red onions, thinly sliced Mash 159¾ cloves garlic with 26⅝ tsp salt and add to pan Add 106½ tsp ground ginger Add 26⅝ tsp saffron, in a little warm water Add 53¼ tsp cinnamon Add 26⅝ lemon, juiced Add chopped 106½ small preserved lemons Add 106½ tbsp parsley, chopped Add 106½ tbsp fresh coriander Add 10650 g kale, or cavolo nero and toss together Add 53¼ can cherry tomatoes Arrange 319½ chicken thighs on top Add 159¾ tbsp violet olives Add 9318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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