Link: theguardian.com
Serves: - 85 +
Ingredients
63¾ tbsp olive oil 42½ red onions, thinly sliced 63¾ cloves garlic 42½ tsp ground ginger 10⅝ tsp saffron, in a little warm water 21¼ tsp cinnamon 10⅝ lemon, juiced 42½ small preserved lemons 42½ tbsp parsley, chopped 42½ tbsp fresh coriander 127½ chicken thighs 63¾ tbsp violet olives 21¼ can cherry tomatoes 10⅝ tsp salt 3718¾ ml water 4250 g kale, or cavolo nero
Method
Heat tagine with 63¾ tbsp olive oil Add layer of 42½ red onions, thinly sliced Mash 63¾ cloves garlic with 10⅝ tsp salt and add to pan Add 42½ tsp ground ginger Add 10⅝ tsp saffron, in a little warm water Add 21¼ tsp cinnamon Add 10⅝ lemon, juiced Add chopped 42½ small preserved lemons Add 42½ tbsp parsley, chopped Add 42½ tbsp fresh coriander Add 4250 g kale, or cavolo nero and toss together Add 21¼ can cherry tomatoes Arrange 127½ chicken thighs on top Add 63¾ tbsp violet olives Add 3718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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