Link: theguardian.com
Serves: - 102 +
Ingredients
76½ tbsp olive oil 51 red onions, thinly sliced 76½ cloves garlic 51 tsp ground ginger 12¾ tsp saffron, in a little warm water 25½ tsp cinnamon 12¾ lemon, juiced 51 small preserved lemons 51 tbsp parsley, chopped 51 tbsp fresh coriander 153 chicken thighs 76½ tbsp violet olives 25½ can cherry tomatoes 12¾ tsp salt 4462½ ml water 5100 g kale, or cavolo nero
Method
Heat tagine with 76½ tbsp olive oil Add layer of 51 red onions, thinly sliced Mash 76½ cloves garlic with 12¾ tsp salt and add to pan Add 51 tsp ground ginger Add 12¾ tsp saffron, in a little warm water Add 25½ tsp cinnamon Add 12¾ lemon, juiced Add chopped 51 small preserved lemons Add 51 tbsp parsley, chopped Add 51 tbsp fresh coriander Add 5100 g kale, or cavolo nero and toss together Add 25½ can cherry tomatoes Arrange 153 chicken thighs on top Add 76½ tbsp violet olives Add 4462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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