Link: theguardian.com
Serves: - 198 +
Ingredients
148½ tbsp olive oil 99 red onions, thinly sliced 148½ cloves garlic 99 tsp ground ginger 24¾ tsp saffron, in a little warm water 49½ tsp cinnamon 24¾ lemon, juiced 99 small preserved lemons 99 tbsp parsley, chopped 99 tbsp fresh coriander 297 chicken thighs 148½ tbsp violet olives 49½ can cherry tomatoes 24¾ tsp salt 8662½ ml water 9900 g kale, or cavolo nero
Method
Heat tagine with 148½ tbsp olive oil Add layer of 99 red onions, thinly sliced Mash 148½ cloves garlic with 24¾ tsp salt and add to pan Add 99 tsp ground ginger Add 24¾ tsp saffron, in a little warm water Add 49½ tsp cinnamon Add 24¾ lemon, juiced Add chopped 99 small preserved lemons Add 99 tbsp parsley, chopped Add 99 tbsp fresh coriander Add 9900 g kale, or cavolo nero and toss together Add 49½ can cherry tomatoes Arrange 297 chicken thighs on top Add 148½ tbsp violet olives Add 8662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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