Link: theguardian.com
Serves: - 75 +
Ingredients
56¼ tbsp olive oil 37½ red onions, thinly sliced 56¼ cloves garlic 37½ tsp ground ginger 9⅜ tsp saffron, in a little warm water 18¾ tsp cinnamon 9⅜ lemon, juiced 37½ small preserved lemons 37½ tbsp parsley, chopped 37½ tbsp fresh coriander 112½ chicken thighs 56¼ tbsp violet olives 18¾ can cherry tomatoes 9⅜ tsp salt 3281¼ ml water 3750 g kale, or cavolo nero
Method
Heat tagine with 56¼ tbsp olive oil Add layer of 37½ red onions, thinly sliced Mash 56¼ cloves garlic with 9⅜ tsp salt and add to pan Add 37½ tsp ground ginger Add 9⅜ tsp saffron, in a little warm water Add 18¾ tsp cinnamon Add 9⅜ lemon, juiced Add chopped 37½ small preserved lemons Add 37½ tbsp parsley, chopped Add 37½ tbsp fresh coriander Add 3750 g kale, or cavolo nero and toss together Add 18¾ can cherry tomatoes Arrange 112½ chicken thighs on top Add 56¼ tbsp violet olives Add 3281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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