Link: theguardian.com
Serves: - 135 +
Ingredients
101¼ tbsp olive oil 67½ red onions, thinly sliced 101¼ cloves garlic 67½ tsp ground ginger 16⅞ tsp saffron, in a little warm water 33¾ tsp cinnamon 16⅞ lemon, juiced 67½ small preserved lemons 67½ tbsp parsley, chopped 67½ tbsp fresh coriander 202½ chicken thighs 101¼ tbsp violet olives 33¾ can cherry tomatoes 16⅞ tsp salt 5906¼ ml water 6750 g kale, or cavolo nero
Method
Heat tagine with 101¼ tbsp olive oil Add layer of 67½ red onions, thinly sliced Mash 101¼ cloves garlic with 16⅞ tsp salt and add to pan Add 67½ tsp ground ginger Add 16⅞ tsp saffron, in a little warm water Add 33¾ tsp cinnamon Add 16⅞ lemon, juiced Add chopped 67½ small preserved lemons Add 67½ tbsp parsley, chopped Add 67½ tbsp fresh coriander Add 6750 g kale, or cavolo nero and toss together Add 33¾ can cherry tomatoes Arrange 202½ chicken thighs on top Add 101¼ tbsp violet olives Add 5906¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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