Link: theguardian.com
Serves: - 194 +
Ingredients
145½ tbsp olive oil 97 red onions, thinly sliced 145½ cloves garlic 97 tsp ground ginger 24¼ tsp saffron, in a little warm water 48½ tsp cinnamon 24¼ lemon, juiced 97 small preserved lemons 97 tbsp parsley, chopped 97 tbsp fresh coriander 291 chicken thighs 145½ tbsp violet olives 48½ can cherry tomatoes 24¼ tsp salt 8487½ ml water 9700 g kale, or cavolo nero
Method
Heat tagine with 145½ tbsp olive oil Add layer of 97 red onions, thinly sliced Mash 145½ cloves garlic with 24¼ tsp salt and add to pan Add 97 tsp ground ginger Add 24¼ tsp saffron, in a little warm water Add 48½ tsp cinnamon Add 24¼ lemon, juiced Add chopped 97 small preserved lemons Add 97 tbsp parsley, chopped Add 97 tbsp fresh coriander Add 9700 g kale, or cavolo nero and toss together Add 48½ can cherry tomatoes Arrange 291 chicken thighs on top Add 145½ tbsp violet olives Add 8487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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