Link: theguardian.com
Serves: - 170 +
Ingredients
127½ tbsp olive oil 85 red onions, thinly sliced 127½ cloves garlic 85 tsp ground ginger 21¼ tsp saffron, in a little warm water 42½ tsp cinnamon 21¼ lemon, juiced 85 small preserved lemons 85 tbsp parsley, chopped 85 tbsp fresh coriander 255 chicken thighs 127½ tbsp violet olives 42½ can cherry tomatoes 21¼ tsp salt 7437½ ml water 8500 g kale, or cavolo nero
Method
Heat tagine with 127½ tbsp olive oil Add layer of 85 red onions, thinly sliced Mash 127½ cloves garlic with 21¼ tsp salt and add to pan Add 85 tsp ground ginger Add 21¼ tsp saffron, in a little warm water Add 42½ tsp cinnamon Add 21¼ lemon, juiced Add chopped 85 small preserved lemons Add 85 tbsp parsley, chopped Add 85 tbsp fresh coriander Add 8500 g kale, or cavolo nero and toss together Add 42½ can cherry tomatoes Arrange 255 chicken thighs on top Add 127½ tbsp violet olives Add 7437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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