Link: theguardian.com
Serves: - 115 +
Ingredients
86¼ tbsp olive oil 57½ red onions, thinly sliced 86¼ cloves garlic 57½ tsp ground ginger 14⅜ tsp saffron, in a little warm water 28¾ tsp cinnamon 14⅜ lemon, juiced 57½ small preserved lemons 57½ tbsp parsley, chopped 57½ tbsp fresh coriander 172½ chicken thighs 86¼ tbsp violet olives 28¾ can cherry tomatoes 14⅜ tsp salt 5031¼ ml water 5750 g kale, or cavolo nero
Method
Heat tagine with 86¼ tbsp olive oil Add layer of 57½ red onions, thinly sliced Mash 86¼ cloves garlic with 14⅜ tsp salt and add to pan Add 57½ tsp ground ginger Add 14⅜ tsp saffron, in a little warm water Add 28¾ tsp cinnamon Add 14⅜ lemon, juiced Add chopped 57½ small preserved lemons Add 57½ tbsp parsley, chopped Add 57½ tbsp fresh coriander Add 5750 g kale, or cavolo nero and toss together Add 28¾ can cherry tomatoes Arrange 172½ chicken thighs on top Add 86¼ tbsp violet olives Add 5031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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