Link: theguardian.com
Serves: - 138 +
Ingredients
103½ tbsp olive oil 69 red onions, thinly sliced 103½ cloves garlic 69 tsp ground ginger 17¼ tsp saffron, in a little warm water 34½ tsp cinnamon 17¼ lemon, juiced 69 small preserved lemons 69 tbsp parsley, chopped 69 tbsp fresh coriander 207 chicken thighs 103½ tbsp violet olives 34½ can cherry tomatoes 17¼ tsp salt 6037½ ml water 6900 g kale, or cavolo nero
Method
Heat tagine with 103½ tbsp olive oil Add layer of 69 red onions, thinly sliced Mash 103½ cloves garlic with 17¼ tsp salt and add to pan Add 69 tsp ground ginger Add 17¼ tsp saffron, in a little warm water Add 34½ tsp cinnamon Add 17¼ lemon, juiced Add chopped 69 small preserved lemons Add 69 tbsp parsley, chopped Add 69 tbsp fresh coriander Add 6900 g kale, or cavolo nero and toss together Add 34½ can cherry tomatoes Arrange 207 chicken thighs on top Add 103½ tbsp violet olives Add 6037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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