Link: theguardian.com
Serves: - 83 +
Ingredients
62¼ tbsp olive oil 41½ red onions, thinly sliced 62¼ cloves garlic 41½ tsp ground ginger 10⅜ tsp saffron, in a little warm water 20¾ tsp cinnamon 10⅜ lemon, juiced 41½ small preserved lemons 41½ tbsp parsley, chopped 41½ tbsp fresh coriander 124½ chicken thighs 62¼ tbsp violet olives 20¾ can cherry tomatoes 10⅜ tsp salt 3631¼ ml water 4150 g kale, or cavolo nero
Method
Heat tagine with 62¼ tbsp olive oil Add layer of 41½ red onions, thinly sliced Mash 62¼ cloves garlic with 10⅜ tsp salt and add to pan Add 41½ tsp ground ginger Add 10⅜ tsp saffron, in a little warm water Add 20¾ tsp cinnamon Add 10⅜ lemon, juiced Add chopped 41½ small preserved lemons Add 41½ tbsp parsley, chopped Add 41½ tbsp fresh coriander Add 4150 g kale, or cavolo nero and toss together Add 20¾ can cherry tomatoes Arrange 124½ chicken thighs on top Add 62¼ tbsp violet olives Add 3631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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