Link: theguardian.com
Serves: - 275 +
Ingredients
206¼ tbsp olive oil 137½ red onions, thinly sliced 206¼ cloves garlic 137½ tsp ground ginger 34⅜ tsp saffron, in a little warm water 68¾ tsp cinnamon 34⅜ lemon, juiced 137½ small preserved lemons 137½ tbsp parsley, chopped 137½ tbsp fresh coriander 412½ chicken thighs 206¼ tbsp violet olives 68¾ can cherry tomatoes 34⅜ tsp salt 12031¼ ml water 13750 g kale, or cavolo nero
Method
Heat tagine with 206¼ tbsp olive oil Add layer of 137½ red onions, thinly sliced Mash 206¼ cloves garlic with 34⅜ tsp salt and add to pan Add 137½ tsp ground ginger Add 34⅜ tsp saffron, in a little warm water Add 68¾ tsp cinnamon Add 34⅜ lemon, juiced Add chopped 137½ small preserved lemons Add 137½ tbsp parsley, chopped Add 137½ tbsp fresh coriander Add 13750 g kale, or cavolo nero and toss together Add 68¾ can cherry tomatoes Arrange 412½ chicken thighs on top Add 206¼ tbsp violet olives Add 12031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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