Link: theguardian.com
Serves: - 95 +
Ingredients
71¼ tbsp olive oil 47½ red onions, thinly sliced 71¼ cloves garlic 47½ tsp ground ginger 11⅞ tsp saffron, in a little warm water 23¾ tsp cinnamon 11⅞ lemon, juiced 47½ small preserved lemons 47½ tbsp parsley, chopped 47½ tbsp fresh coriander 142½ chicken thighs 71¼ tbsp violet olives 23¾ can cherry tomatoes 11⅞ tsp salt 4156¼ ml water 4750 g kale, or cavolo nero
Method
Heat tagine with 71¼ tbsp olive oil Add layer of 47½ red onions, thinly sliced Mash 71¼ cloves garlic with 11⅞ tsp salt and add to pan Add 47½ tsp ground ginger Add 11⅞ tsp saffron, in a little warm water Add 23¾ tsp cinnamon Add 11⅞ lemon, juiced Add chopped 47½ small preserved lemons Add 47½ tbsp parsley, chopped Add 47½ tbsp fresh coriander Add 4750 g kale, or cavolo nero and toss together Add 23¾ can cherry tomatoes Arrange 142½ chicken thighs on top Add 71¼ tbsp violet olives Add 4156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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