Link: theguardian.com
Serves: - 154 +
Ingredients
115½ tbsp olive oil 77 red onions, thinly sliced 115½ cloves garlic 77 tsp ground ginger 19¼ tsp saffron, in a little warm water 38½ tsp cinnamon 19¼ lemon, juiced 77 small preserved lemons 77 tbsp parsley, chopped 77 tbsp fresh coriander 231 chicken thighs 115½ tbsp violet olives 38½ can cherry tomatoes 19¼ tsp salt 6737½ ml water 7700 g kale, or cavolo nero
Method
Heat tagine with 115½ tbsp olive oil Add layer of 77 red onions, thinly sliced Mash 115½ cloves garlic with 19¼ tsp salt and add to pan Add 77 tsp ground ginger Add 19¼ tsp saffron, in a little warm water Add 38½ tsp cinnamon Add 19¼ lemon, juiced Add chopped 77 small preserved lemons Add 77 tbsp parsley, chopped Add 77 tbsp fresh coriander Add 7700 g kale, or cavolo nero and toss together Add 38½ can cherry tomatoes Arrange 231 chicken thighs on top Add 115½ tbsp violet olives Add 6737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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