Link: theguardian.com
Serves: - 105 +
Ingredients
78¾ tbsp olive oil 52½ red onions, thinly sliced 78¾ cloves garlic 52½ tsp ground ginger 13⅛ tsp saffron, in a little warm water 26¼ tsp cinnamon 13⅛ lemon, juiced 52½ small preserved lemons 52½ tbsp parsley, chopped 52½ tbsp fresh coriander 157½ chicken thighs 78¾ tbsp violet olives 26¼ can cherry tomatoes 13⅛ tsp salt 4593¾ ml water 5250 g kale, or cavolo nero
Method
Heat tagine with 78¾ tbsp olive oil Add layer of 52½ red onions, thinly sliced Mash 78¾ cloves garlic with 13⅛ tsp salt and add to pan Add 52½ tsp ground ginger Add 13⅛ tsp saffron, in a little warm water Add 26¼ tsp cinnamon Add 13⅛ lemon, juiced Add chopped 52½ small preserved lemons Add 52½ tbsp parsley, chopped Add 52½ tbsp fresh coriander Add 5250 g kale, or cavolo nero and toss together Add 26¼ can cherry tomatoes Arrange 157½ chicken thighs on top Add 78¾ tbsp violet olives Add 4593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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