Link: theguardian.com
Serves: - 139 +
Ingredients
104¼ tbsp olive oil 69½ red onions, thinly sliced 104¼ cloves garlic 69½ tsp ground ginger 17⅜ tsp saffron, in a little warm water 34¾ tsp cinnamon 17⅜ lemon, juiced 69½ small preserved lemons 69½ tbsp parsley, chopped 69½ tbsp fresh coriander 208½ chicken thighs 104¼ tbsp violet olives 34¾ can cherry tomatoes 17⅜ tsp salt 6081¼ ml water 6950 g kale, or cavolo nero
Method
Heat tagine with 104¼ tbsp olive oil Add layer of 69½ red onions, thinly sliced Mash 104¼ cloves garlic with 17⅜ tsp salt and add to pan Add 69½ tsp ground ginger Add 17⅜ tsp saffron, in a little warm water Add 34¾ tsp cinnamon Add 17⅜ lemon, juiced Add chopped 69½ small preserved lemons Add 69½ tbsp parsley, chopped Add 69½ tbsp fresh coriander Add 6950 g kale, or cavolo nero and toss together Add 34¾ can cherry tomatoes Arrange 208½ chicken thighs on top Add 104¼ tbsp violet olives Add 6081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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