Link: theguardian.com
Serves: - 39 +
Ingredients
29¼ tbsp olive oil 19½ red onions, thinly sliced 29¼ cloves garlic 19½ tsp ground ginger 4⅞ tsp saffron, in a little warm water 9¾ tsp cinnamon 4⅞ lemon, juiced 19½ small preserved lemons 19½ tbsp parsley, chopped 19½ tbsp fresh coriander 58½ chicken thighs 29¼ tbsp violet olives 9¾ can cherry tomatoes 4⅞ tsp salt 1706¼ ml water 1950 g kale, or cavolo nero
Method
Heat tagine with 29¼ tbsp olive oil Add layer of 19½ red onions, thinly sliced Mash 29¼ cloves garlic with 4⅞ tsp salt and add to pan Add 19½ tsp ground ginger Add 4⅞ tsp saffron, in a little warm water Add 9¾ tsp cinnamon Add 4⅞ lemon, juiced Add chopped 19½ small preserved lemons Add 19½ tbsp parsley, chopped Add 19½ tbsp fresh coriander Add 1950 g kale, or cavolo nero and toss together Add 9¾ can cherry tomatoes Arrange 58½ chicken thighs on top Add 29¼ tbsp violet olives Add 1706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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