Link: theguardian.com
Serves: - 137 +
Ingredients
102¾ tbsp olive oil 68½ red onions, thinly sliced 102¾ cloves garlic 68½ tsp ground ginger 17⅛ tsp saffron, in a little warm water 34¼ tsp cinnamon 17⅛ lemon, juiced 68½ small preserved lemons 68½ tbsp parsley, chopped 68½ tbsp fresh coriander 205½ chicken thighs 102¾ tbsp violet olives 34¼ can cherry tomatoes 17⅛ tsp salt 5993¾ ml water 6850 g kale, or cavolo nero
Method
Heat tagine with 102¾ tbsp olive oil Add layer of 68½ red onions, thinly sliced Mash 102¾ cloves garlic with 17⅛ tsp salt and add to pan Add 68½ tsp ground ginger Add 17⅛ tsp saffron, in a little warm water Add 34¼ tsp cinnamon Add 17⅛ lemon, juiced Add chopped 68½ small preserved lemons Add 68½ tbsp parsley, chopped Add 68½ tbsp fresh coriander Add 6850 g kale, or cavolo nero and toss together Add 34¼ can cherry tomatoes Arrange 205½ chicken thighs on top Add 102¾ tbsp violet olives Add 5993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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