Link: theguardian.com
Serves: - 91 +
Ingredients
68¼ tbsp olive oil 45½ red onions, thinly sliced 68¼ cloves garlic 45½ tsp ground ginger 11⅜ tsp saffron, in a little warm water 22¾ tsp cinnamon 11⅜ lemon, juiced 45½ small preserved lemons 45½ tbsp parsley, chopped 45½ tbsp fresh coriander 136½ chicken thighs 68¼ tbsp violet olives 22¾ can cherry tomatoes 11⅜ tsp salt 3981¼ ml water 4550 g kale, or cavolo nero
Method
Heat tagine with 68¼ tbsp olive oil Add layer of 45½ red onions, thinly sliced Mash 68¼ cloves garlic with 11⅜ tsp salt and add to pan Add 45½ tsp ground ginger Add 11⅜ tsp saffron, in a little warm water Add 22¾ tsp cinnamon Add 11⅜ lemon, juiced Add chopped 45½ small preserved lemons Add 45½ tbsp parsley, chopped Add 45½ tbsp fresh coriander Add 4550 g kale, or cavolo nero and toss together Add 22¾ can cherry tomatoes Arrange 136½ chicken thighs on top Add 68¼ tbsp violet olives Add 3981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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