Link: theguardian.com
Serves: - 126 +
Ingredients
94½ tbsp olive oil 63 red onions, thinly sliced 94½ cloves garlic 63 tsp ground ginger 15¾ tsp saffron, in a little warm water 31½ tsp cinnamon 15¾ lemon, juiced 63 small preserved lemons 63 tbsp parsley, chopped 63 tbsp fresh coriander 189 chicken thighs 94½ tbsp violet olives 31½ can cherry tomatoes 15¾ tsp salt 5512½ ml water 6300 g kale, or cavolo nero
Method
Heat tagine with 94½ tbsp olive oil Add layer of 63 red onions, thinly sliced Mash 94½ cloves garlic with 15¾ tsp salt and add to pan Add 63 tsp ground ginger Add 15¾ tsp saffron, in a little warm water Add 31½ tsp cinnamon Add 15¾ lemon, juiced Add chopped 63 small preserved lemons Add 63 tbsp parsley, chopped Add 63 tbsp fresh coriander Add 6300 g kale, or cavolo nero and toss together Add 31½ can cherry tomatoes Arrange 189 chicken thighs on top Add 94½ tbsp violet olives Add 5512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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