Link: theguardian.com
Serves: - 190 +
Ingredients
142½ tbsp olive oil 95 red onions, thinly sliced 142½ cloves garlic 95 tsp ground ginger 23¾ tsp saffron, in a little warm water 47½ tsp cinnamon 23¾ lemon, juiced 95 small preserved lemons 95 tbsp parsley, chopped 95 tbsp fresh coriander 285 chicken thighs 142½ tbsp violet olives 47½ can cherry tomatoes 23¾ tsp salt 8312½ ml water 9500 g kale, or cavolo nero
Method
Heat tagine with 142½ tbsp olive oil Add layer of 95 red onions, thinly sliced Mash 142½ cloves garlic with 23¾ tsp salt and add to pan Add 95 tsp ground ginger Add 23¾ tsp saffron, in a little warm water Add 47½ tsp cinnamon Add 23¾ lemon, juiced Add chopped 95 small preserved lemons Add 95 tbsp parsley, chopped Add 95 tbsp fresh coriander Add 9500 g kale, or cavolo nero and toss together Add 47½ can cherry tomatoes Arrange 285 chicken thighs on top Add 142½ tbsp violet olives Add 8312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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