Link: theguardian.com
Serves: - 168 +
Ingredients
126 tbsp olive oil 84 red onions, thinly sliced 126 cloves garlic 84 tsp ground ginger 21 tsp saffron, in a little warm water 42 tsp cinnamon 21 lemon, juiced 84 small preserved lemons 84 tbsp parsley, chopped 84 tbsp fresh coriander 252 chicken thighs 126 tbsp violet olives 42 can cherry tomatoes 21 tsp salt 7350 ml water 8400 g kale, or cavolo nero
Method
Heat tagine with 126 tbsp olive oil Add layer of 84 red onions, thinly sliced Mash 126 cloves garlic with 21 tsp salt and add to pan Add 84 tsp ground ginger Add 21 tsp saffron, in a little warm water Add 42 tsp cinnamon Add 21 lemon, juiced Add chopped 84 small preserved lemons Add 84 tbsp parsley, chopped Add 84 tbsp fresh coriander Add 8400 g kale, or cavolo nero and toss together Add 42 can cherry tomatoes Arrange 252 chicken thighs on top Add 126 tbsp violet olives Add 7350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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