Link: theguardian.com
Serves: - 145 +
Ingredients
108¾ tbsp olive oil 72½ red onions, thinly sliced 108¾ cloves garlic 72½ tsp ground ginger 18⅛ tsp saffron, in a little warm water 36¼ tsp cinnamon 18⅛ lemon, juiced 72½ small preserved lemons 72½ tbsp parsley, chopped 72½ tbsp fresh coriander 217½ chicken thighs 108¾ tbsp violet olives 36¼ can cherry tomatoes 18⅛ tsp salt 6343¾ ml water 7250 g kale, or cavolo nero
Method
Heat tagine with 108¾ tbsp olive oil Add layer of 72½ red onions, thinly sliced Mash 108¾ cloves garlic with 18⅛ tsp salt and add to pan Add 72½ tsp ground ginger Add 18⅛ tsp saffron, in a little warm water Add 36¼ tsp cinnamon Add 18⅛ lemon, juiced Add chopped 72½ small preserved lemons Add 72½ tbsp parsley, chopped Add 72½ tbsp fresh coriander Add 7250 g kale, or cavolo nero and toss together Add 36¼ can cherry tomatoes Arrange 217½ chicken thighs on top Add 108¾ tbsp violet olives Add 6343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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