Link: theguardian.com
Serves: - 146 +
Ingredients
109½ tbsp olive oil 73 red onions, thinly sliced 109½ cloves garlic 73 tsp ground ginger 18¼ tsp saffron, in a little warm water 36½ tsp cinnamon 18¼ lemon, juiced 73 small preserved lemons 73 tbsp parsley, chopped 73 tbsp fresh coriander 219 chicken thighs 109½ tbsp violet olives 36½ can cherry tomatoes 18¼ tsp salt 6387½ ml water 7300 g kale, or cavolo nero
Method
Heat tagine with 109½ tbsp olive oil Add layer of 73 red onions, thinly sliced Mash 109½ cloves garlic with 18¼ tsp salt and add to pan Add 73 tsp ground ginger Add 18¼ tsp saffron, in a little warm water Add 36½ tsp cinnamon Add 18¼ lemon, juiced Add chopped 73 small preserved lemons Add 73 tbsp parsley, chopped Add 73 tbsp fresh coriander Add 7300 g kale, or cavolo nero and toss together Add 36½ can cherry tomatoes Arrange 219 chicken thighs on top Add 109½ tbsp violet olives Add 6387½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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