Link: theguardian.com
Serves: - 162 +
Ingredients
121½ tbsp olive oil 81 red onions, thinly sliced 121½ cloves garlic 81 tsp ground ginger 20¼ tsp saffron, in a little warm water 40½ tsp cinnamon 20¼ lemon, juiced 81 small preserved lemons 81 tbsp parsley, chopped 81 tbsp fresh coriander 243 chicken thighs 121½ tbsp violet olives 40½ can cherry tomatoes 20¼ tsp salt 7087½ ml water 8100 g kale, or cavolo nero
Method
Heat tagine with 121½ tbsp olive oil Add layer of 81 red onions, thinly sliced Mash 121½ cloves garlic with 20¼ tsp salt and add to pan Add 81 tsp ground ginger Add 20¼ tsp saffron, in a little warm water Add 40½ tsp cinnamon Add 20¼ lemon, juiced Add chopped 81 small preserved lemons Add 81 tbsp parsley, chopped Add 81 tbsp fresh coriander Add 8100 g kale, or cavolo nero and toss together Add 40½ can cherry tomatoes Arrange 243 chicken thighs on top Add 121½ tbsp violet olives Add 7087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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