Link: theguardian.com
Serves: - 55 +
Ingredients
41¼ tbsp olive oil 27½ red onions, thinly sliced 41¼ cloves garlic 27½ tsp ground ginger 6⅞ tsp saffron, in a little warm water 13¾ tsp cinnamon 6⅞ lemon, juiced 27½ small preserved lemons 27½ tbsp parsley, chopped 27½ tbsp fresh coriander 82½ chicken thighs 41¼ tbsp violet olives 13¾ can cherry tomatoes 6⅞ tsp salt 2406¼ ml water 2750 g kale, or cavolo nero
Method
Heat tagine with 41¼ tbsp olive oil Add layer of 27½ red onions, thinly sliced Mash 41¼ cloves garlic with 6⅞ tsp salt and add to pan Add 27½ tsp ground ginger Add 6⅞ tsp saffron, in a little warm water Add 13¾ tsp cinnamon Add 6⅞ lemon, juiced Add chopped 27½ small preserved lemons Add 27½ tbsp parsley, chopped Add 27½ tbsp fresh coriander Add 2750 g kale, or cavolo nero and toss together Add 13¾ can cherry tomatoes Arrange 82½ chicken thighs on top Add 41¼ tbsp violet olives Add 2406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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