Link: theguardian.com
Serves: - 87 +
Ingredients
65¼ tbsp olive oil 43½ red onions, thinly sliced 65¼ cloves garlic 43½ tsp ground ginger 10⅞ tsp saffron, in a little warm water 21¾ tsp cinnamon 10⅞ lemon, juiced 43½ small preserved lemons 43½ tbsp parsley, chopped 43½ tbsp fresh coriander 130½ chicken thighs 65¼ tbsp violet olives 21¾ can cherry tomatoes 10⅞ tsp salt 3806¼ ml water 4350 g kale, or cavolo nero
Method
Heat tagine with 65¼ tbsp olive oil Add layer of 43½ red onions, thinly sliced Mash 65¼ cloves garlic with 10⅞ tsp salt and add to pan Add 43½ tsp ground ginger Add 10⅞ tsp saffron, in a little warm water Add 21¾ tsp cinnamon Add 10⅞ lemon, juiced Add chopped 43½ small preserved lemons Add 43½ tbsp parsley, chopped Add 43½ tbsp fresh coriander Add 4350 g kale, or cavolo nero and toss together Add 21¾ can cherry tomatoes Arrange 130½ chicken thighs on top Add 65¼ tbsp violet olives Add 3806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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