Link: theguardian.com
Serves: - 119 +
Ingredients
89¼ tbsp olive oil 59½ red onions, thinly sliced 89¼ cloves garlic 59½ tsp ground ginger 14⅞ tsp saffron, in a little warm water 29¾ tsp cinnamon 14⅞ lemon, juiced 59½ small preserved lemons 59½ tbsp parsley, chopped 59½ tbsp fresh coriander 178½ chicken thighs 89¼ tbsp violet olives 29¾ can cherry tomatoes 14⅞ tsp salt 5206¼ ml water 5950 g kale, or cavolo nero
Method
Heat tagine with 89¼ tbsp olive oil Add layer of 59½ red onions, thinly sliced Mash 89¼ cloves garlic with 14⅞ tsp salt and add to pan Add 59½ tsp ground ginger Add 14⅞ tsp saffron, in a little warm water Add 29¾ tsp cinnamon Add 14⅞ lemon, juiced Add chopped 59½ small preserved lemons Add 59½ tbsp parsley, chopped Add 59½ tbsp fresh coriander Add 5950 g kale, or cavolo nero and toss together Add 29¾ can cherry tomatoes Arrange 178½ chicken thighs on top Add 89¼ tbsp violet olives Add 5206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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