Link: theguardian.com
Serves: - 125 +
Ingredients
93¾ tbsp olive oil 62½ red onions, thinly sliced 93¾ cloves garlic 62½ tsp ground ginger 15⅝ tsp saffron, in a little warm water 31¼ tsp cinnamon 15⅝ lemon, juiced 62½ small preserved lemons 62½ tbsp parsley, chopped 62½ tbsp fresh coriander 187½ chicken thighs 93¾ tbsp violet olives 31¼ can cherry tomatoes 15⅝ tsp salt 5468¾ ml water 6250 g kale, or cavolo nero
Method
Heat tagine with 93¾ tbsp olive oil Add layer of 62½ red onions, thinly sliced Mash 93¾ cloves garlic with 15⅝ tsp salt and add to pan Add 62½ tsp ground ginger Add 15⅝ tsp saffron, in a little warm water Add 31¼ tsp cinnamon Add 15⅝ lemon, juiced Add chopped 62½ small preserved lemons Add 62½ tbsp parsley, chopped Add 62½ tbsp fresh coriander Add 6250 g kale, or cavolo nero and toss together Add 31¼ can cherry tomatoes Arrange 187½ chicken thighs on top Add 93¾ tbsp violet olives Add 5468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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