Link: theguardian.com
Serves: - 153 +
Ingredients
114¾ tbsp olive oil 76½ red onions, thinly sliced 114¾ cloves garlic 76½ tsp ground ginger 19⅛ tsp saffron, in a little warm water 38¼ tsp cinnamon 19⅛ lemon, juiced 76½ small preserved lemons 76½ tbsp parsley, chopped 76½ tbsp fresh coriander 229½ chicken thighs 114¾ tbsp violet olives 38¼ can cherry tomatoes 19⅛ tsp salt 6693¾ ml water 7650 g kale, or cavolo nero
Method
Heat tagine with 114¾ tbsp olive oil Add layer of 76½ red onions, thinly sliced Mash 114¾ cloves garlic with 19⅛ tsp salt and add to pan Add 76½ tsp ground ginger Add 19⅛ tsp saffron, in a little warm water Add 38¼ tsp cinnamon Add 19⅛ lemon, juiced Add chopped 76½ small preserved lemons Add 76½ tbsp parsley, chopped Add 76½ tbsp fresh coriander Add 7650 g kale, or cavolo nero and toss together Add 38¼ can cherry tomatoes Arrange 229½ chicken thighs on top Add 114¾ tbsp violet olives Add 6693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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