Link: theguardian.com
Serves: - 174 +
Ingredients
130½ tbsp olive oil 87 red onions, thinly sliced 130½ cloves garlic 87 tsp ground ginger 21¾ tsp saffron, in a little warm water 43½ tsp cinnamon 21¾ lemon, juiced 87 small preserved lemons 87 tbsp parsley, chopped 87 tbsp fresh coriander 261 chicken thighs 130½ tbsp violet olives 43½ can cherry tomatoes 21¾ tsp salt 7612½ ml water 8700 g kale, or cavolo nero
Method
Heat tagine with 130½ tbsp olive oil Add layer of 87 red onions, thinly sliced Mash 130½ cloves garlic with 21¾ tsp salt and add to pan Add 87 tsp ground ginger Add 21¾ tsp saffron, in a little warm water Add 43½ tsp cinnamon Add 21¾ lemon, juiced Add chopped 87 small preserved lemons Add 87 tbsp parsley, chopped Add 87 tbsp fresh coriander Add 8700 g kale, or cavolo nero and toss together Add 43½ can cherry tomatoes Arrange 261 chicken thighs on top Add 130½ tbsp violet olives Add 7612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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