Link: theguardian.com
Serves: - 116 +
Ingredients
87 tbsp olive oil 58 red onions, thinly sliced 87 cloves garlic 58 tsp ground ginger 14½ tsp saffron, in a little warm water 29 tsp cinnamon 14½ lemon, juiced 58 small preserved lemons 58 tbsp parsley, chopped 58 tbsp fresh coriander 174 chicken thighs 87 tbsp violet olives 29 can cherry tomatoes 14½ tsp salt 5075 ml water 5800 g kale, or cavolo nero
Method
Heat tagine with 87 tbsp olive oil Add layer of 58 red onions, thinly sliced Mash 87 cloves garlic with 14½ tsp salt and add to pan Add 58 tsp ground ginger Add 14½ tsp saffron, in a little warm water Add 29 tsp cinnamon Add 14½ lemon, juiced Add chopped 58 small preserved lemons Add 58 tbsp parsley, chopped Add 58 tbsp fresh coriander Add 5800 g kale, or cavolo nero and toss together Add 29 can cherry tomatoes Arrange 174 chicken thighs on top Add 87 tbsp violet olives Add 5075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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