Link: theguardian.com
Serves: - 51 +
Ingredients
38¼ tbsp olive oil 25½ red onions, thinly sliced 38¼ cloves garlic 25½ tsp ground ginger 6⅜ tsp saffron, in a little warm water 12¾ tsp cinnamon 6⅜ lemon, juiced 25½ small preserved lemons 25½ tbsp parsley, chopped 25½ tbsp fresh coriander 76½ chicken thighs 38¼ tbsp violet olives 12¾ can cherry tomatoes 6⅜ tsp salt 2231¼ ml water 2550 g kale, or cavolo nero
Method
Heat tagine with 38¼ tbsp olive oil Add layer of 25½ red onions, thinly sliced Mash 38¼ cloves garlic with 6⅜ tsp salt and add to pan Add 25½ tsp ground ginger Add 6⅜ tsp saffron, in a little warm water Add 12¾ tsp cinnamon Add 6⅜ lemon, juiced Add chopped 25½ small preserved lemons Add 25½ tbsp parsley, chopped Add 25½ tbsp fresh coriander Add 2550 g kale, or cavolo nero and toss together Add 12¾ can cherry tomatoes Arrange 76½ chicken thighs on top Add 38¼ tbsp violet olives Add 2231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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