Link: theguardian.com
Serves: - 121 +
Ingredients
90¾ tbsp olive oil 60½ red onions, thinly sliced 90¾ cloves garlic 60½ tsp ground ginger 15⅛ tsp saffron, in a little warm water 30¼ tsp cinnamon 15⅛ lemon, juiced 60½ small preserved lemons 60½ tbsp parsley, chopped 60½ tbsp fresh coriander 181½ chicken thighs 90¾ tbsp violet olives 30¼ can cherry tomatoes 15⅛ tsp salt 5293¾ ml water 6050 g kale, or cavolo nero
Method
Heat tagine with 90¾ tbsp olive oil Add layer of 60½ red onions, thinly sliced Mash 90¾ cloves garlic with 15⅛ tsp salt and add to pan Add 60½ tsp ground ginger Add 15⅛ tsp saffron, in a little warm water Add 30¼ tsp cinnamon Add 15⅛ lemon, juiced Add chopped 60½ small preserved lemons Add 60½ tbsp parsley, chopped Add 60½ tbsp fresh coriander Add 6050 g kale, or cavolo nero and toss together Add 30¼ can cherry tomatoes Arrange 181½ chicken thighs on top Add 90¾ tbsp violet olives Add 5293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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