Link: theguardian.com
Serves: - 127 +
Ingredients
95¼ tbsp olive oil 63½ red onions, thinly sliced 95¼ cloves garlic 63½ tsp ground ginger 15⅞ tsp saffron, in a little warm water 31¾ tsp cinnamon 15⅞ lemon, juiced 63½ small preserved lemons 63½ tbsp parsley, chopped 63½ tbsp fresh coriander 190½ chicken thighs 95¼ tbsp violet olives 31¾ can cherry tomatoes 15⅞ tsp salt 5556¼ ml water 6350 g kale, or cavolo nero
Method
Heat tagine with 95¼ tbsp olive oil Add layer of 63½ red onions, thinly sliced Mash 95¼ cloves garlic with 15⅞ tsp salt and add to pan Add 63½ tsp ground ginger Add 15⅞ tsp saffron, in a little warm water Add 31¾ tsp cinnamon Add 15⅞ lemon, juiced Add chopped 63½ small preserved lemons Add 63½ tbsp parsley, chopped Add 63½ tbsp fresh coriander Add 6350 g kale, or cavolo nero and toss together Add 31¾ can cherry tomatoes Arrange 190½ chicken thighs on top Add 95¼ tbsp violet olives Add 5556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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