Link: theguardian.com
Serves: - 215 +
Ingredients
161¼ tbsp olive oil 107½ red onions, thinly sliced 161¼ cloves garlic 107½ tsp ground ginger 26⅞ tsp saffron, in a little warm water 53¾ tsp cinnamon 26⅞ lemon, juiced 107½ small preserved lemons 107½ tbsp parsley, chopped 107½ tbsp fresh coriander 322½ chicken thighs 161¼ tbsp violet olives 53¾ can cherry tomatoes 26⅞ tsp salt 9406¼ ml water 10750 g kale, or cavolo nero
Method
Heat tagine with 161¼ tbsp olive oil Add layer of 107½ red onions, thinly sliced Mash 161¼ cloves garlic with 26⅞ tsp salt and add to pan Add 107½ tsp ground ginger Add 26⅞ tsp saffron, in a little warm water Add 53¾ tsp cinnamon Add 26⅞ lemon, juiced Add chopped 107½ small preserved lemons Add 107½ tbsp parsley, chopped Add 107½ tbsp fresh coriander Add 10750 g kale, or cavolo nero and toss together Add 53¾ can cherry tomatoes Arrange 322½ chicken thighs on top Add 161¼ tbsp violet olives Add 9406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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