Link: theguardian.com
Serves: - 65 +
Ingredients
48¾ tbsp olive oil 32½ red onions, thinly sliced 48¾ cloves garlic 32½ tsp ground ginger 8⅛ tsp saffron, in a little warm water 16¼ tsp cinnamon 8⅛ lemon, juiced 32½ small preserved lemons 32½ tbsp parsley, chopped 32½ tbsp fresh coriander 97½ chicken thighs 48¾ tbsp violet olives 16¼ can cherry tomatoes 8⅛ tsp salt 2843¾ ml water 3250 g kale, or cavolo nero
Method
Heat tagine with 48¾ tbsp olive oil Add layer of 32½ red onions, thinly sliced Mash 48¾ cloves garlic with 8⅛ tsp salt and add to pan Add 32½ tsp ground ginger Add 8⅛ tsp saffron, in a little warm water Add 16¼ tsp cinnamon Add 8⅛ lemon, juiced Add chopped 32½ small preserved lemons Add 32½ tbsp parsley, chopped Add 32½ tbsp fresh coriander Add 3250 g kale, or cavolo nero and toss together Add 16¼ can cherry tomatoes Arrange 97½ chicken thighs on top Add 48¾ tbsp violet olives Add 2843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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