Link: theguardian.com
Serves: - 158 +
Ingredients
118½ tbsp olive oil 79 red onions, thinly sliced 118½ cloves garlic 79 tsp ground ginger 19¾ tsp saffron, in a little warm water 39½ tsp cinnamon 19¾ lemon, juiced 79 small preserved lemons 79 tbsp parsley, chopped 79 tbsp fresh coriander 237 chicken thighs 118½ tbsp violet olives 39½ can cherry tomatoes 19¾ tsp salt 6912½ ml water 7900 g kale, or cavolo nero
Method
Heat tagine with 118½ tbsp olive oil Add layer of 79 red onions, thinly sliced Mash 118½ cloves garlic with 19¾ tsp salt and add to pan Add 79 tsp ground ginger Add 19¾ tsp saffron, in a little warm water Add 39½ tsp cinnamon Add 19¾ lemon, juiced Add chopped 79 small preserved lemons Add 79 tbsp parsley, chopped Add 79 tbsp fresh coriander Add 7900 g kale, or cavolo nero and toss together Add 39½ can cherry tomatoes Arrange 237 chicken thighs on top Add 118½ tbsp violet olives Add 6912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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