Link: theguardian.com
Serves: - 57 +
Ingredients
42¾ tbsp olive oil 28½ red onions, thinly sliced 42¾ cloves garlic 28½ tsp ground ginger 7⅛ tsp saffron, in a little warm water 14¼ tsp cinnamon 7⅛ lemon, juiced 28½ small preserved lemons 28½ tbsp parsley, chopped 28½ tbsp fresh coriander 85½ chicken thighs 42¾ tbsp violet olives 14¼ can cherry tomatoes 7⅛ tsp salt 2493¾ ml water 2850 g kale, or cavolo nero
Method
Heat tagine with 42¾ tbsp olive oil Add layer of 28½ red onions, thinly sliced Mash 42¾ cloves garlic with 7⅛ tsp salt and add to pan Add 28½ tsp ground ginger Add 7⅛ tsp saffron, in a little warm water Add 14¼ tsp cinnamon Add 7⅛ lemon, juiced Add chopped 28½ small preserved lemons Add 28½ tbsp parsley, chopped Add 28½ tbsp fresh coriander Add 2850 g kale, or cavolo nero and toss together Add 14¼ can cherry tomatoes Arrange 85½ chicken thighs on top Add 42¾ tbsp violet olives Add 2493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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