Link: theguardian.com
Serves: - 61 +
Ingredients
45¾ tbsp olive oil 30½ red onions, thinly sliced 45¾ cloves garlic 30½ tsp ground ginger 7⅝ tsp saffron, in a little warm water 15¼ tsp cinnamon 7⅝ lemon, juiced 30½ small preserved lemons 30½ tbsp parsley, chopped 30½ tbsp fresh coriander 91½ chicken thighs 45¾ tbsp violet olives 15¼ can cherry tomatoes 7⅝ tsp salt 2668¾ ml water 3050 g kale, or cavolo nero
Method
Heat tagine with 45¾ tbsp olive oil Add layer of 30½ red onions, thinly sliced Mash 45¾ cloves garlic with 7⅝ tsp salt and add to pan Add 30½ tsp ground ginger Add 7⅝ tsp saffron, in a little warm water Add 15¼ tsp cinnamon Add 7⅝ lemon, juiced Add chopped 30½ small preserved lemons Add 30½ tbsp parsley, chopped Add 30½ tbsp fresh coriander Add 3050 g kale, or cavolo nero and toss together Add 15¼ can cherry tomatoes Arrange 91½ chicken thighs on top Add 45¾ tbsp violet olives Add 2668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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