Link: theguardian.com
Serves: - 124 +
Ingredients
93 tbsp olive oil 62 red onions, thinly sliced 93 cloves garlic 62 tsp ground ginger 15½ tsp saffron, in a little warm water 31 tsp cinnamon 15½ lemon, juiced 62 small preserved lemons 62 tbsp parsley, chopped 62 tbsp fresh coriander 186 chicken thighs 93 tbsp violet olives 31 can cherry tomatoes 15½ tsp salt 5425 ml water 6200 g kale, or cavolo nero
Method
Heat tagine with 93 tbsp olive oil Add layer of 62 red onions, thinly sliced Mash 93 cloves garlic with 15½ tsp salt and add to pan Add 62 tsp ground ginger Add 15½ tsp saffron, in a little warm water Add 31 tsp cinnamon Add 15½ lemon, juiced Add chopped 62 small preserved lemons Add 62 tbsp parsley, chopped Add 62 tbsp fresh coriander Add 6200 g kale, or cavolo nero and toss together Add 31 can cherry tomatoes Arrange 186 chicken thighs on top Add 93 tbsp violet olives Add 5425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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