Link: theguardian.com
Serves: - 152 +
Ingredients
114 tbsp olive oil 76 red onions, thinly sliced 114 cloves garlic 76 tsp ground ginger 19 tsp saffron, in a little warm water 38 tsp cinnamon 19 lemon, juiced 76 small preserved lemons 76 tbsp parsley, chopped 76 tbsp fresh coriander 228 chicken thighs 114 tbsp violet olives 38 can cherry tomatoes 19 tsp salt 6650 ml water 7600 g kale, or cavolo nero
Method
Heat tagine with 114 tbsp olive oil Add layer of 76 red onions, thinly sliced Mash 114 cloves garlic with 19 tsp salt and add to pan Add 76 tsp ground ginger Add 19 tsp saffron, in a little warm water Add 38 tsp cinnamon Add 19 lemon, juiced Add chopped 76 small preserved lemons Add 76 tbsp parsley, chopped Add 76 tbsp fresh coriander Add 7600 g kale, or cavolo nero and toss together Add 38 can cherry tomatoes Arrange 228 chicken thighs on top Add 114 tbsp violet olives Add 6650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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