Link: theguardian.com
Serves: - 132 +
Ingredients
99 tbsp olive oil 66 red onions, thinly sliced 99 cloves garlic 66 tsp ground ginger 16½ tsp saffron, in a little warm water 33 tsp cinnamon 16½ lemon, juiced 66 small preserved lemons 66 tbsp parsley, chopped 66 tbsp fresh coriander 198 chicken thighs 99 tbsp violet olives 33 can cherry tomatoes 16½ tsp salt 5775 ml water 6600 g kale, or cavolo nero
Method
Heat tagine with 99 tbsp olive oil Add layer of 66 red onions, thinly sliced Mash 99 cloves garlic with 16½ tsp salt and add to pan Add 66 tsp ground ginger Add 16½ tsp saffron, in a little warm water Add 33 tsp cinnamon Add 16½ lemon, juiced Add chopped 66 small preserved lemons Add 66 tbsp parsley, chopped Add 66 tbsp fresh coriander Add 6600 g kale, or cavolo nero and toss together Add 33 can cherry tomatoes Arrange 198 chicken thighs on top Add 99 tbsp violet olives Add 5775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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