Link: theguardian.com
Serves: - 186 +
Ingredients
139½ tbsp olive oil 93 red onions, thinly sliced 139½ cloves garlic 93 tsp ground ginger 23¼ tsp saffron, in a little warm water 46½ tsp cinnamon 23¼ lemon, juiced 93 small preserved lemons 93 tbsp parsley, chopped 93 tbsp fresh coriander 279 chicken thighs 139½ tbsp violet olives 46½ can cherry tomatoes 23¼ tsp salt 8137½ ml water 9300 g kale, or cavolo nero
Method
Heat tagine with 139½ tbsp olive oil Add layer of 93 red onions, thinly sliced Mash 139½ cloves garlic with 23¼ tsp salt and add to pan Add 93 tsp ground ginger Add 23¼ tsp saffron, in a little warm water Add 46½ tsp cinnamon Add 23¼ lemon, juiced Add chopped 93 small preserved lemons Add 93 tbsp parsley, chopped Add 93 tbsp fresh coriander Add 9300 g kale, or cavolo nero and toss together Add 46½ can cherry tomatoes Arrange 279 chicken thighs on top Add 139½ tbsp violet olives Add 8137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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