Link: theguardian.com
Serves: - 113 +
Ingredients
84¾ tbsp olive oil 56½ red onions, thinly sliced 84¾ cloves garlic 56½ tsp ground ginger 14⅛ tsp saffron, in a little warm water 28¼ tsp cinnamon 14⅛ lemon, juiced 56½ small preserved lemons 56½ tbsp parsley, chopped 56½ tbsp fresh coriander 169½ chicken thighs 84¾ tbsp violet olives 28¼ can cherry tomatoes 14⅛ tsp salt 4943¾ ml water 5650 g kale, or cavolo nero
Method
Heat tagine with 84¾ tbsp olive oil Add layer of 56½ red onions, thinly sliced Mash 84¾ cloves garlic with 14⅛ tsp salt and add to pan Add 56½ tsp ground ginger Add 14⅛ tsp saffron, in a little warm water Add 28¼ tsp cinnamon Add 14⅛ lemon, juiced Add chopped 56½ small preserved lemons Add 56½ tbsp parsley, chopped Add 56½ tbsp fresh coriander Add 5650 g kale, or cavolo nero and toss together Add 28¼ can cherry tomatoes Arrange 169½ chicken thighs on top Add 84¾ tbsp violet olives Add 4943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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