Link: theguardian.com
Serves: - 182 +
Ingredients
136½ tbsp olive oil 91 red onions, thinly sliced 136½ cloves garlic 91 tsp ground ginger 22¾ tsp saffron, in a little warm water 45½ tsp cinnamon 22¾ lemon, juiced 91 small preserved lemons 91 tbsp parsley, chopped 91 tbsp fresh coriander 273 chicken thighs 136½ tbsp violet olives 45½ can cherry tomatoes 22¾ tsp salt 7962½ ml water 9100 g kale, or cavolo nero
Method
Heat tagine with 136½ tbsp olive oil Add layer of 91 red onions, thinly sliced Mash 136½ cloves garlic with 22¾ tsp salt and add to pan Add 91 tsp ground ginger Add 22¾ tsp saffron, in a little warm water Add 45½ tsp cinnamon Add 22¾ lemon, juiced Add chopped 91 small preserved lemons Add 91 tbsp parsley, chopped Add 91 tbsp fresh coriander Add 9100 g kale, or cavolo nero and toss together Add 45½ can cherry tomatoes Arrange 273 chicken thighs on top Add 136½ tbsp violet olives Add 7962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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