Link: theguardian.com
Serves: - 129 +
Ingredients
96¾ tbsp olive oil 64½ red onions, thinly sliced 96¾ cloves garlic 64½ tsp ground ginger 16⅛ tsp saffron, in a little warm water 32¼ tsp cinnamon 16⅛ lemon, juiced 64½ small preserved lemons 64½ tbsp parsley, chopped 64½ tbsp fresh coriander 193½ chicken thighs 96¾ tbsp violet olives 32¼ can cherry tomatoes 16⅛ tsp salt 5643¾ ml water 6450 g kale, or cavolo nero
Method
Heat tagine with 96¾ tbsp olive oil Add layer of 64½ red onions, thinly sliced Mash 96¾ cloves garlic with 16⅛ tsp salt and add to pan Add 64½ tsp ground ginger Add 16⅛ tsp saffron, in a little warm water Add 32¼ tsp cinnamon Add 16⅛ lemon, juiced Add chopped 64½ small preserved lemons Add 64½ tbsp parsley, chopped Add 64½ tbsp fresh coriander Add 6450 g kale, or cavolo nero and toss together Add 32¼ can cherry tomatoes Arrange 193½ chicken thighs on top Add 96¾ tbsp violet olives Add 5643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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