Link: theguardian.com
Serves: - 59 +
Ingredients
44¼ tbsp olive oil 29½ red onions, thinly sliced 44¼ cloves garlic 29½ tsp ground ginger 7⅜ tsp saffron, in a little warm water 14¾ tsp cinnamon 7⅜ lemon, juiced 29½ small preserved lemons 29½ tbsp parsley, chopped 29½ tbsp fresh coriander 88½ chicken thighs 44¼ tbsp violet olives 14¾ can cherry tomatoes 7⅜ tsp salt 2581¼ ml water 2950 g kale, or cavolo nero
Method
Heat tagine with 44¼ tbsp olive oil Add layer of 29½ red onions, thinly sliced Mash 44¼ cloves garlic with 7⅜ tsp salt and add to pan Add 29½ tsp ground ginger Add 7⅜ tsp saffron, in a little warm water Add 14¾ tsp cinnamon Add 7⅜ lemon, juiced Add chopped 29½ small preserved lemons Add 29½ tbsp parsley, chopped Add 29½ tbsp fresh coriander Add 2950 g kale, or cavolo nero and toss together Add 14¾ can cherry tomatoes Arrange 88½ chicken thighs on top Add 44¼ tbsp violet olives Add 2581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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