Link: theguardian.com
Serves: - 156 +
Ingredients
117 tbsp olive oil 78 red onions, thinly sliced 117 cloves garlic 78 tsp ground ginger 19½ tsp saffron, in a little warm water 39 tsp cinnamon 19½ lemon, juiced 78 small preserved lemons 78 tbsp parsley, chopped 78 tbsp fresh coriander 234 chicken thighs 117 tbsp violet olives 39 can cherry tomatoes 19½ tsp salt 6825 ml water 7800 g kale, or cavolo nero
Method
Heat tagine with 117 tbsp olive oil Add layer of 78 red onions, thinly sliced Mash 117 cloves garlic with 19½ tsp salt and add to pan Add 78 tsp ground ginger Add 19½ tsp saffron, in a little warm water Add 39 tsp cinnamon Add 19½ lemon, juiced Add chopped 78 small preserved lemons Add 78 tbsp parsley, chopped Add 78 tbsp fresh coriander Add 7800 g kale, or cavolo nero and toss together Add 39 can cherry tomatoes Arrange 234 chicken thighs on top Add 117 tbsp violet olives Add 6825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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