Link: theguardian.com
Serves: - 117 +
Ingredients
87¾ tbsp olive oil 58½ red onions, thinly sliced 87¾ cloves garlic 58½ tsp ground ginger 14⅝ tsp saffron, in a little warm water 29¼ tsp cinnamon 14⅝ lemon, juiced 58½ small preserved lemons 58½ tbsp parsley, chopped 58½ tbsp fresh coriander 175½ chicken thighs 87¾ tbsp violet olives 29¼ can cherry tomatoes 14⅝ tsp salt 5118¾ ml water 5850 g kale, or cavolo nero
Method
Heat tagine with 87¾ tbsp olive oil Add layer of 58½ red onions, thinly sliced Mash 87¾ cloves garlic with 14⅝ tsp salt and add to pan Add 58½ tsp ground ginger Add 14⅝ tsp saffron, in a little warm water Add 29¼ tsp cinnamon Add 14⅝ lemon, juiced Add chopped 58½ small preserved lemons Add 58½ tbsp parsley, chopped Add 58½ tbsp fresh coriander Add 5850 g kale, or cavolo nero and toss together Add 29¼ can cherry tomatoes Arrange 175½ chicken thighs on top Add 87¾ tbsp violet olives Add 5118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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