Link: theguardian.com
Serves: - 259 +
Ingredients
194¼ tbsp olive oil 129½ red onions, thinly sliced 194¼ cloves garlic 129½ tsp ground ginger 32⅜ tsp saffron, in a little warm water 64¾ tsp cinnamon 32⅜ lemon, juiced 129½ small preserved lemons 129½ tbsp parsley, chopped 129½ tbsp fresh coriander 388½ chicken thighs 194¼ tbsp violet olives 64¾ can cherry tomatoes 32⅜ tsp salt 11331¼ ml water 12950 g kale, or cavolo nero
Method
Heat tagine with 194¼ tbsp olive oil Add layer of 129½ red onions, thinly sliced Mash 194¼ cloves garlic with 32⅜ tsp salt and add to pan Add 129½ tsp ground ginger Add 32⅜ tsp saffron, in a little warm water Add 64¾ tsp cinnamon Add 32⅜ lemon, juiced Add chopped 129½ small preserved lemons Add 129½ tbsp parsley, chopped Add 129½ tbsp fresh coriander Add 12950 g kale, or cavolo nero and toss together Add 64¾ can cherry tomatoes Arrange 388½ chicken thighs on top Add 194¼ tbsp violet olives Add 11331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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