Link: theguardian.com
Serves: - 108 +
Ingredients
81 tbsp olive oil 54 red onions, thinly sliced 81 cloves garlic 54 tsp ground ginger 13½ tsp saffron, in a little warm water 27 tsp cinnamon 13½ lemon, juiced 54 small preserved lemons 54 tbsp parsley, chopped 54 tbsp fresh coriander 162 chicken thighs 81 tbsp violet olives 27 can cherry tomatoes 13½ tsp salt 4725 ml water 5400 g kale, or cavolo nero
Method
Heat tagine with 81 tbsp olive oil Add layer of 54 red onions, thinly sliced Mash 81 cloves garlic with 13½ tsp salt and add to pan Add 54 tsp ground ginger Add 13½ tsp saffron, in a little warm water Add 27 tsp cinnamon Add 13½ lemon, juiced Add chopped 54 small preserved lemons Add 54 tbsp parsley, chopped Add 54 tbsp fresh coriander Add 5400 g kale, or cavolo nero and toss together Add 27 can cherry tomatoes Arrange 162 chicken thighs on top Add 81 tbsp violet olives Add 4725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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