Link: theguardian.com
Serves: - 109 +
Ingredients
81¾ tbsp olive oil 54½ red onions, thinly sliced 81¾ cloves garlic 54½ tsp ground ginger 13⅝ tsp saffron, in a little warm water 27¼ tsp cinnamon 13⅝ lemon, juiced 54½ small preserved lemons 54½ tbsp parsley, chopped 54½ tbsp fresh coriander 163½ chicken thighs 81¾ tbsp violet olives 27¼ can cherry tomatoes 13⅝ tsp salt 4768¾ ml water 5450 g kale, or cavolo nero
Method
Heat tagine with 81¾ tbsp olive oil Add layer of 54½ red onions, thinly sliced Mash 81¾ cloves garlic with 13⅝ tsp salt and add to pan Add 54½ tsp ground ginger Add 13⅝ tsp saffron, in a little warm water Add 27¼ tsp cinnamon Add 13⅝ lemon, juiced Add chopped 54½ small preserved lemons Add 54½ tbsp parsley, chopped Add 54½ tbsp fresh coriander Add 5450 g kale, or cavolo nero and toss together Add 27¼ can cherry tomatoes Arrange 163½ chicken thighs on top Add 81¾ tbsp violet olives Add 4768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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