Link: theguardian.com
Serves: - 166 +
Ingredients
124½ tbsp olive oil 83 red onions, thinly sliced 124½ cloves garlic 83 tsp ground ginger 20¾ tsp saffron, in a little warm water 41½ tsp cinnamon 20¾ lemon, juiced 83 small preserved lemons 83 tbsp parsley, chopped 83 tbsp fresh coriander 249 chicken thighs 124½ tbsp violet olives 41½ can cherry tomatoes 20¾ tsp salt 7262½ ml water 8300 g kale, or cavolo nero
Method
Heat tagine with 124½ tbsp olive oil Add layer of 83 red onions, thinly sliced Mash 124½ cloves garlic with 20¾ tsp salt and add to pan Add 83 tsp ground ginger Add 20¾ tsp saffron, in a little warm water Add 41½ tsp cinnamon Add 20¾ lemon, juiced Add chopped 83 small preserved lemons Add 83 tbsp parsley, chopped Add 83 tbsp fresh coriander Add 8300 g kale, or cavolo nero and toss together Add 41½ can cherry tomatoes Arrange 249 chicken thighs on top Add 124½ tbsp violet olives Add 7262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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