Link: theguardian.com
Serves: - 79 +
Ingredients
59¼ tbsp olive oil 39½ red onions, thinly sliced 59¼ cloves garlic 39½ tsp ground ginger 9⅞ tsp saffron, in a little warm water 19¾ tsp cinnamon 9⅞ lemon, juiced 39½ small preserved lemons 39½ tbsp parsley, chopped 39½ tbsp fresh coriander 118½ chicken thighs 59¼ tbsp violet olives 19¾ can cherry tomatoes 9⅞ tsp salt 3456¼ ml water 3950 g kale, or cavolo nero
Method
Heat tagine with 59¼ tbsp olive oil Add layer of 39½ red onions, thinly sliced Mash 59¼ cloves garlic with 9⅞ tsp salt and add to pan Add 39½ tsp ground ginger Add 9⅞ tsp saffron, in a little warm water Add 19¾ tsp cinnamon Add 9⅞ lemon, juiced Add chopped 39½ small preserved lemons Add 39½ tbsp parsley, chopped Add 39½ tbsp fresh coriander Add 3950 g kale, or cavolo nero and toss together Add 19¾ can cherry tomatoes Arrange 118½ chicken thighs on top Add 59¼ tbsp violet olives Add 3456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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