Link: theguardian.com
Serves: - 114 +
Ingredients
85½ tbsp olive oil 57 red onions, thinly sliced 85½ cloves garlic 57 tsp ground ginger 14¼ tsp saffron, in a little warm water 28½ tsp cinnamon 14¼ lemon, juiced 57 small preserved lemons 57 tbsp parsley, chopped 57 tbsp fresh coriander 171 chicken thighs 85½ tbsp violet olives 28½ can cherry tomatoes 14¼ tsp salt 4987½ ml water 5700 g kale, or cavolo nero
Method
Heat tagine with 85½ tbsp olive oil Add layer of 57 red onions, thinly sliced Mash 85½ cloves garlic with 14¼ tsp salt and add to pan Add 57 tsp ground ginger Add 14¼ tsp saffron, in a little warm water Add 28½ tsp cinnamon Add 14¼ lemon, juiced Add chopped 57 small preserved lemons Add 57 tbsp parsley, chopped Add 57 tbsp fresh coriander Add 5700 g kale, or cavolo nero and toss together Add 28½ can cherry tomatoes Arrange 171 chicken thighs on top Add 85½ tbsp violet olives Add 4987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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