Link: theguardian.com
Serves: - 134 +
Ingredients
100½ tbsp olive oil 67 red onions, thinly sliced 100½ cloves garlic 67 tsp ground ginger 16¾ tsp saffron, in a little warm water 33½ tsp cinnamon 16¾ lemon, juiced 67 small preserved lemons 67 tbsp parsley, chopped 67 tbsp fresh coriander 201 chicken thighs 100½ tbsp violet olives 33½ can cherry tomatoes 16¾ tsp salt 5862½ ml water 6700 g kale, or cavolo nero
Method
Heat tagine with 100½ tbsp olive oil Add layer of 67 red onions, thinly sliced Mash 100½ cloves garlic with 16¾ tsp salt and add to pan Add 67 tsp ground ginger Add 16¾ tsp saffron, in a little warm water Add 33½ tsp cinnamon Add 16¾ lemon, juiced Add chopped 67 small preserved lemons Add 67 tbsp parsley, chopped Add 67 tbsp fresh coriander Add 6700 g kale, or cavolo nero and toss together Add 33½ can cherry tomatoes Arrange 201 chicken thighs on top Add 100½ tbsp violet olives Add 5862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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