Link: theguardian.com
Serves: - 73 +
Ingredients
54¾ tbsp olive oil 36½ red onions, thinly sliced 54¾ cloves garlic 36½ tsp ground ginger 9⅛ tsp saffron, in a little warm water 18¼ tsp cinnamon 9⅛ lemon, juiced 36½ small preserved lemons 36½ tbsp parsley, chopped 36½ tbsp fresh coriander 109½ chicken thighs 54¾ tbsp violet olives 18¼ can cherry tomatoes 9⅛ tsp salt 3193¾ ml water 3650 g kale, or cavolo nero
Method
Heat tagine with 54¾ tbsp olive oil Add layer of 36½ red onions, thinly sliced Mash 54¾ cloves garlic with 9⅛ tsp salt and add to pan Add 36½ tsp ground ginger Add 9⅛ tsp saffron, in a little warm water Add 18¼ tsp cinnamon Add 9⅛ lemon, juiced Add chopped 36½ small preserved lemons Add 36½ tbsp parsley, chopped Add 36½ tbsp fresh coriander Add 3650 g kale, or cavolo nero and toss together Add 18¼ can cherry tomatoes Arrange 109½ chicken thighs on top Add 54¾ tbsp violet olives Add 3193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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