Link: theguardian.com
Serves: - 69 +
Ingredients
51¾ tbsp olive oil 34½ red onions, thinly sliced 51¾ cloves garlic 34½ tsp ground ginger 8⅝ tsp saffron, in a little warm water 17¼ tsp cinnamon 8⅝ lemon, juiced 34½ small preserved lemons 34½ tbsp parsley, chopped 34½ tbsp fresh coriander 103½ chicken thighs 51¾ tbsp violet olives 17¼ can cherry tomatoes 8⅝ tsp salt 3018¾ ml water 3450 g kale, or cavolo nero
Method
Heat tagine with 51¾ tbsp olive oil Add layer of 34½ red onions, thinly sliced Mash 51¾ cloves garlic with 8⅝ tsp salt and add to pan Add 34½ tsp ground ginger Add 8⅝ tsp saffron, in a little warm water Add 17¼ tsp cinnamon Add 8⅝ lemon, juiced Add chopped 34½ small preserved lemons Add 34½ tbsp parsley, chopped Add 34½ tbsp fresh coriander Add 3450 g kale, or cavolo nero and toss together Add 17¼ can cherry tomatoes Arrange 103½ chicken thighs on top Add 51¾ tbsp violet olives Add 3018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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