Link: theguardian.com
Serves: - 255 +
Ingredients
191¼ tbsp olive oil 127½ red onions, thinly sliced 191¼ cloves garlic 127½ tsp ground ginger 31⅞ tsp saffron, in a little warm water 63¾ tsp cinnamon 31⅞ lemon, juiced 127½ small preserved lemons 127½ tbsp parsley, chopped 127½ tbsp fresh coriander 382½ chicken thighs 191¼ tbsp violet olives 63¾ can cherry tomatoes 31⅞ tsp salt 11156¼ ml water 12750 g kale, or cavolo nero
Method
Heat tagine with 191¼ tbsp olive oil Add layer of 127½ red onions, thinly sliced Mash 191¼ cloves garlic with 31⅞ tsp salt and add to pan Add 127½ tsp ground ginger Add 31⅞ tsp saffron, in a little warm water Add 63¾ tsp cinnamon Add 31⅞ lemon, juiced Add chopped 127½ small preserved lemons Add 127½ tbsp parsley, chopped Add 127½ tbsp fresh coriander Add 12750 g kale, or cavolo nero and toss together Add 63¾ can cherry tomatoes Arrange 382½ chicken thighs on top Add 191¼ tbsp violet olives Add 11156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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