Link: theguardian.com
Serves: - 89 +
Ingredients
66¾ tbsp olive oil 44½ red onions, thinly sliced 66¾ cloves garlic 44½ tsp ground ginger 11⅛ tsp saffron, in a little warm water 22¼ tsp cinnamon 11⅛ lemon, juiced 44½ small preserved lemons 44½ tbsp parsley, chopped 44½ tbsp fresh coriander 133½ chicken thighs 66¾ tbsp violet olives 22¼ can cherry tomatoes 11⅛ tsp salt 3893¾ ml water 4450 g kale, or cavolo nero
Method
Heat tagine with 66¾ tbsp olive oil Add layer of 44½ red onions, thinly sliced Mash 66¾ cloves garlic with 11⅛ tsp salt and add to pan Add 44½ tsp ground ginger Add 11⅛ tsp saffron, in a little warm water Add 22¼ tsp cinnamon Add 11⅛ lemon, juiced Add chopped 44½ small preserved lemons Add 44½ tbsp parsley, chopped Add 44½ tbsp fresh coriander Add 4450 g kale, or cavolo nero and toss together Add 22¼ can cherry tomatoes Arrange 133½ chicken thighs on top Add 66¾ tbsp violet olives Add 3893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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