Link: theguardian.com
Serves: - 53 +
Ingredients
39¾ tbsp olive oil 26½ red onions, thinly sliced 39¾ cloves garlic 26½ tsp ground ginger 6⅝ tsp saffron, in a little warm water 13¼ tsp cinnamon 6⅝ lemon, juiced 26½ small preserved lemons 26½ tbsp parsley, chopped 26½ tbsp fresh coriander 79½ chicken thighs 39¾ tbsp violet olives 13¼ can cherry tomatoes 6⅝ tsp salt 2318¾ ml water 2650 g kale, or cavolo nero
Method
Heat tagine with 39¾ tbsp olive oil Add layer of 26½ red onions, thinly sliced Mash 39¾ cloves garlic with 6⅝ tsp salt and add to pan Add 26½ tsp ground ginger Add 6⅝ tsp saffron, in a little warm water Add 13¼ tsp cinnamon Add 6⅝ lemon, juiced Add chopped 26½ small preserved lemons Add 26½ tbsp parsley, chopped Add 26½ tbsp fresh coriander Add 2650 g kale, or cavolo nero and toss together Add 13¼ can cherry tomatoes Arrange 79½ chicken thighs on top Add 39¾ tbsp violet olives Add 2318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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