Link: theguardian.com
Serves: - 77 +
Ingredients
57¾ tbsp olive oil 38½ red onions, thinly sliced 57¾ cloves garlic 38½ tsp ground ginger 9⅝ tsp saffron, in a little warm water 19¼ tsp cinnamon 9⅝ lemon, juiced 38½ small preserved lemons 38½ tbsp parsley, chopped 38½ tbsp fresh coriander 115½ chicken thighs 57¾ tbsp violet olives 19¼ can cherry tomatoes 9⅝ tsp salt 3368¾ ml water 3850 g kale, or cavolo nero
Method
Heat tagine with 57¾ tbsp olive oil Add layer of 38½ red onions, thinly sliced Mash 57¾ cloves garlic with 9⅝ tsp salt and add to pan Add 38½ tsp ground ginger Add 9⅝ tsp saffron, in a little warm water Add 19¼ tsp cinnamon Add 9⅝ lemon, juiced Add chopped 38½ small preserved lemons Add 38½ tbsp parsley, chopped Add 38½ tbsp fresh coriander Add 3850 g kale, or cavolo nero and toss together Add 19¼ can cherry tomatoes Arrange 115½ chicken thighs on top Add 57¾ tbsp violet olives Add 3368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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