Link: theguardian.com
Serves: - 148 +
Ingredients
111 tbsp olive oil 74 red onions, thinly sliced 111 cloves garlic 74 tsp ground ginger 18½ tsp saffron, in a little warm water 37 tsp cinnamon 18½ lemon, juiced 74 small preserved lemons 74 tbsp parsley, chopped 74 tbsp fresh coriander 222 chicken thighs 111 tbsp violet olives 37 can cherry tomatoes 18½ tsp salt 6475 ml water 7400 g kale, or cavolo nero
Method
Heat tagine with 111 tbsp olive oil Add layer of 74 red onions, thinly sliced Mash 111 cloves garlic with 18½ tsp salt and add to pan Add 74 tsp ground ginger Add 18½ tsp saffron, in a little warm water Add 37 tsp cinnamon Add 18½ lemon, juiced Add chopped 74 small preserved lemons Add 74 tbsp parsley, chopped Add 74 tbsp fresh coriander Add 7400 g kale, or cavolo nero and toss together Add 37 can cherry tomatoes Arrange 222 chicken thighs on top Add 111 tbsp violet olives Add 6475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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