Link: theguardian.com
Serves: - 97 +
Ingredients
72¾ tbsp olive oil 48½ red onions, thinly sliced 72¾ cloves garlic 48½ tsp ground ginger 12⅛ tsp saffron, in a little warm water 24¼ tsp cinnamon 12⅛ lemon, juiced 48½ small preserved lemons 48½ tbsp parsley, chopped 48½ tbsp fresh coriander 145½ chicken thighs 72¾ tbsp violet olives 24¼ can cherry tomatoes 12⅛ tsp salt 4243¾ ml water 4850 g kale, or cavolo nero
Method
Heat tagine with 72¾ tbsp olive oil Add layer of 48½ red onions, thinly sliced Mash 72¾ cloves garlic with 12⅛ tsp salt and add to pan Add 48½ tsp ground ginger Add 12⅛ tsp saffron, in a little warm water Add 24¼ tsp cinnamon Add 12⅛ lemon, juiced Add chopped 48½ small preserved lemons Add 48½ tbsp parsley, chopped Add 48½ tbsp fresh coriander Add 4850 g kale, or cavolo nero and toss together Add 24¼ can cherry tomatoes Arrange 145½ chicken thighs on top Add 72¾ tbsp violet olives Add 4243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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