Link: theguardian.com
Serves: - 178 +
Ingredients
133½ tbsp olive oil 89 red onions, thinly sliced 133½ cloves garlic 89 tsp ground ginger 22¼ tsp saffron, in a little warm water 44½ tsp cinnamon 22¼ lemon, juiced 89 small preserved lemons 89 tbsp parsley, chopped 89 tbsp fresh coriander 267 chicken thighs 133½ tbsp violet olives 44½ can cherry tomatoes 22¼ tsp salt 7787½ ml water 8900 g kale, or cavolo nero
Method
Heat tagine with 133½ tbsp olive oil Add layer of 89 red onions, thinly sliced Mash 133½ cloves garlic with 22¼ tsp salt and add to pan Add 89 tsp ground ginger Add 22¼ tsp saffron, in a little warm water Add 44½ tsp cinnamon Add 22¼ lemon, juiced Add chopped 89 small preserved lemons Add 89 tbsp parsley, chopped Add 89 tbsp fresh coriander Add 8900 g kale, or cavolo nero and toss together Add 44½ can cherry tomatoes Arrange 267 chicken thighs on top Add 133½ tbsp violet olives Add 7787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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