Link: theguardian.com
Serves: - 71 +
Ingredients
53¼ tbsp olive oil 35½ red onions, thinly sliced 53¼ cloves garlic 35½ tsp ground ginger 8⅞ tsp saffron, in a little warm water 17¾ tsp cinnamon 8⅞ lemon, juiced 35½ small preserved lemons 35½ tbsp parsley, chopped 35½ tbsp fresh coriander 106½ chicken thighs 53¼ tbsp violet olives 17¾ can cherry tomatoes 8⅞ tsp salt 3106¼ ml water 3550 g kale, or cavolo nero
Method
Heat tagine with 53¼ tbsp olive oil Add layer of 35½ red onions, thinly sliced Mash 53¼ cloves garlic with 8⅞ tsp salt and add to pan Add 35½ tsp ground ginger Add 8⅞ tsp saffron, in a little warm water Add 17¾ tsp cinnamon Add 8⅞ lemon, juiced Add chopped 35½ small preserved lemons Add 35½ tbsp parsley, chopped Add 35½ tbsp fresh coriander Add 3550 g kale, or cavolo nero and toss together Add 17¾ can cherry tomatoes Arrange 106½ chicken thighs on top Add 53¼ tbsp violet olives Add 3106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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