Link: theguardian.com
Serves: - 67 +
Ingredients
50¼ tbsp olive oil 33½ red onions, thinly sliced 50¼ cloves garlic 33½ tsp ground ginger 8⅜ tsp saffron, in a little warm water 16¾ tsp cinnamon 8⅜ lemon, juiced 33½ small preserved lemons 33½ tbsp parsley, chopped 33½ tbsp fresh coriander 100½ chicken thighs 50¼ tbsp violet olives 16¾ can cherry tomatoes 8⅜ tsp salt 2931¼ ml water 3350 g kale, or cavolo nero
Method
Heat tagine with 50¼ tbsp olive oil Add layer of 33½ red onions, thinly sliced Mash 50¼ cloves garlic with 8⅜ tsp salt and add to pan Add 33½ tsp ground ginger Add 8⅜ tsp saffron, in a little warm water Add 16¾ tsp cinnamon Add 8⅜ lemon, juiced Add chopped 33½ small preserved lemons Add 33½ tbsp parsley, chopped Add 33½ tbsp fresh coriander Add 3350 g kale, or cavolo nero and toss together Add 16¾ can cherry tomatoes Arrange 100½ chicken thighs on top Add 50¼ tbsp violet olives Add 2931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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