Link: theguardian.com
Serves: - 122 +
Ingredients
91½ tbsp olive oil 61 red onions, thinly sliced 91½ cloves garlic 61 tsp ground ginger 15¼ tsp saffron, in a little warm water 30½ tsp cinnamon 15¼ lemon, juiced 61 small preserved lemons 61 tbsp parsley, chopped 61 tbsp fresh coriander 183 chicken thighs 91½ tbsp violet olives 30½ can cherry tomatoes 15¼ tsp salt 5337½ ml water 6100 g kale, or cavolo nero
Method
Heat tagine with 91½ tbsp olive oil Add layer of 61 red onions, thinly sliced Mash 91½ cloves garlic with 15¼ tsp salt and add to pan Add 61 tsp ground ginger Add 15¼ tsp saffron, in a little warm water Add 30½ tsp cinnamon Add 15¼ lemon, juiced Add chopped 61 small preserved lemons Add 61 tbsp parsley, chopped Add 61 tbsp fresh coriander Add 6100 g kale, or cavolo nero and toss together Add 30½ can cherry tomatoes Arrange 183 chicken thighs on top Add 91½ tbsp violet olives Add 5337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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