Link: theguardian.com
Serves: - 133 +
Ingredients
99¾ tbsp olive oil 66½ red onions, thinly sliced 99¾ cloves garlic 66½ tsp ground ginger 16⅝ tsp saffron, in a little warm water 33¼ tsp cinnamon 16⅝ lemon, juiced 66½ small preserved lemons 66½ tbsp parsley, chopped 66½ tbsp fresh coriander 199½ chicken thighs 99¾ tbsp violet olives 33¼ can cherry tomatoes 16⅝ tsp salt 5818¾ ml water 6650 g kale, or cavolo nero
Method
Heat tagine with 99¾ tbsp olive oil Add layer of 66½ red onions, thinly sliced Mash 99¾ cloves garlic with 16⅝ tsp salt and add to pan Add 66½ tsp ground ginger Add 16⅝ tsp saffron, in a little warm water Add 33¼ tsp cinnamon Add 16⅝ lemon, juiced Add chopped 66½ small preserved lemons Add 66½ tbsp parsley, chopped Add 66½ tbsp fresh coriander Add 6650 g kale, or cavolo nero and toss together Add 33¼ can cherry tomatoes Arrange 199½ chicken thighs on top Add 99¾ tbsp violet olives Add 5818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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