Link: theguardian.com
Serves: - 106 +
Ingredients
79½ tbsp olive oil 53 red onions, thinly sliced 79½ cloves garlic 53 tsp ground ginger 13¼ tsp saffron, in a little warm water 26½ tsp cinnamon 13¼ lemon, juiced 53 small preserved lemons 53 tbsp parsley, chopped 53 tbsp fresh coriander 159 chicken thighs 79½ tbsp violet olives 26½ can cherry tomatoes 13¼ tsp salt 4637½ ml water 5300 g kale, or cavolo nero
Method
Heat tagine with 79½ tbsp olive oil Add layer of 53 red onions, thinly sliced Mash 79½ cloves garlic with 13¼ tsp salt and add to pan Add 53 tsp ground ginger Add 13¼ tsp saffron, in a little warm water Add 26½ tsp cinnamon Add 13¼ lemon, juiced Add chopped 53 small preserved lemons Add 53 tbsp parsley, chopped Add 53 tbsp fresh coriander Add 5300 g kale, or cavolo nero and toss together Add 26½ can cherry tomatoes Arrange 159 chicken thighs on top Add 79½ tbsp violet olives Add 4637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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