Link: theguardian.com
Serves: - 142 +
Ingredients
106½ tbsp olive oil 71 red onions, thinly sliced 106½ cloves garlic 71 tsp ground ginger 17¾ tsp saffron, in a little warm water 35½ tsp cinnamon 17¾ lemon, juiced 71 small preserved lemons 71 tbsp parsley, chopped 71 tbsp fresh coriander 213 chicken thighs 106½ tbsp violet olives 35½ can cherry tomatoes 17¾ tsp salt 6212½ ml water 7100 g kale, or cavolo nero
Method
Heat tagine with 106½ tbsp olive oil Add layer of 71 red onions, thinly sliced Mash 106½ cloves garlic with 17¾ tsp salt and add to pan Add 71 tsp ground ginger Add 17¾ tsp saffron, in a little warm water Add 35½ tsp cinnamon Add 17¾ lemon, juiced Add chopped 71 small preserved lemons Add 71 tbsp parsley, chopped Add 71 tbsp fresh coriander Add 7100 g kale, or cavolo nero and toss together Add 35½ can cherry tomatoes Arrange 213 chicken thighs on top Add 106½ tbsp violet olives Add 6212½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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