Link: theguardian.com
Serves: - 63 +
Ingredients
47¼ tbsp olive oil 31½ red onions, thinly sliced 47¼ cloves garlic 31½ tsp ground ginger 7⅞ tsp saffron, in a little warm water 15¾ tsp cinnamon 7⅞ lemon, juiced 31½ small preserved lemons 31½ tbsp parsley, chopped 31½ tbsp fresh coriander 94½ chicken thighs 47¼ tbsp violet olives 15¾ can cherry tomatoes 7⅞ tsp salt 2756¼ ml water 3150 g kale, or cavolo nero
Method
Heat tagine with 47¼ tbsp olive oil Add layer of 31½ red onions, thinly sliced Mash 47¼ cloves garlic with 7⅞ tsp salt and add to pan Add 31½ tsp ground ginger Add 7⅞ tsp saffron, in a little warm water Add 15¾ tsp cinnamon Add 7⅞ lemon, juiced Add chopped 31½ small preserved lemons Add 31½ tbsp parsley, chopped Add 31½ tbsp fresh coriander Add 3150 g kale, or cavolo nero and toss together Add 15¾ can cherry tomatoes Arrange 94½ chicken thighs on top Add 47¼ tbsp violet olives Add 2756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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