Link: theguardian.com
Serves: - 172 +
Ingredients
129 tbsp olive oil 86 red onions, thinly sliced 129 cloves garlic 86 tsp ground ginger 21½ tsp saffron, in a little warm water 43 tsp cinnamon 21½ lemon, juiced 86 small preserved lemons 86 tbsp parsley, chopped 86 tbsp fresh coriander 258 chicken thighs 129 tbsp violet olives 43 can cherry tomatoes 21½ tsp salt 7525 ml water 8600 g kale, or cavolo nero
Method
Heat tagine with 129 tbsp olive oil Add layer of 86 red onions, thinly sliced Mash 129 cloves garlic with 21½ tsp salt and add to pan Add 86 tsp ground ginger Add 21½ tsp saffron, in a little warm water Add 43 tsp cinnamon Add 21½ lemon, juiced Add chopped 86 small preserved lemons Add 86 tbsp parsley, chopped Add 86 tbsp fresh coriander Add 8600 g kale, or cavolo nero and toss together Add 43 can cherry tomatoes Arrange 258 chicken thighs on top Add 129 tbsp violet olives Add 7525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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