Link: theguardian.com
Serves: - 217 +
Ingredients
162¾ tbsp olive oil 108½ red onions, thinly sliced 162¾ cloves garlic 108½ tsp ground ginger 27⅛ tsp saffron, in a little warm water 54¼ tsp cinnamon 27⅛ lemon, juiced 108½ small preserved lemons 108½ tbsp parsley, chopped 108½ tbsp fresh coriander 325½ chicken thighs 162¾ tbsp violet olives 54¼ can cherry tomatoes 27⅛ tsp salt 9493¾ ml water 10850 g kale, or cavolo nero
Method
Heat tagine with 162¾ tbsp olive oil Add layer of 108½ red onions, thinly sliced Mash 162¾ cloves garlic with 27⅛ tsp salt and add to pan Add 108½ tsp ground ginger Add 27⅛ tsp saffron, in a little warm water Add 54¼ tsp cinnamon Add 27⅛ lemon, juiced Add chopped 108½ small preserved lemons Add 108½ tbsp parsley, chopped Add 108½ tbsp fresh coriander Add 10850 g kale, or cavolo nero and toss together Add 54¼ can cherry tomatoes Arrange 325½ chicken thighs on top Add 162¾ tbsp violet olives Add 9493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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