Link: theguardian.com
Serves: - 118 +
Ingredients
88½ tbsp olive oil 59 red onions, thinly sliced 88½ cloves garlic 59 tsp ground ginger 14¾ tsp saffron, in a little warm water 29½ tsp cinnamon 14¾ lemon, juiced 59 small preserved lemons 59 tbsp parsley, chopped 59 tbsp fresh coriander 177 chicken thighs 88½ tbsp violet olives 29½ can cherry tomatoes 14¾ tsp salt 5162½ ml water 5900 g kale, or cavolo nero
Method
Heat tagine with 88½ tbsp olive oil Add layer of 59 red onions, thinly sliced Mash 88½ cloves garlic with 14¾ tsp salt and add to pan Add 59 tsp ground ginger Add 14¾ tsp saffron, in a little warm water Add 29½ tsp cinnamon Add 14¾ lemon, juiced Add chopped 59 small preserved lemons Add 59 tbsp parsley, chopped Add 59 tbsp fresh coriander Add 5900 g kale, or cavolo nero and toss together Add 29½ can cherry tomatoes Arrange 177 chicken thighs on top Add 88½ tbsp violet olives Add 5162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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