Link: theguardian.com
Serves: - 210 +
Ingredients
157½ tbsp olive oil 105 red onions, thinly sliced 157½ cloves garlic 105 tsp ground ginger 26¼ tsp saffron, in a little warm water 52½ tsp cinnamon 26¼ lemon, juiced 105 small preserved lemons 105 tbsp parsley, chopped 105 tbsp fresh coriander 315 chicken thighs 157½ tbsp violet olives 52½ can cherry tomatoes 26¼ tsp salt 9187½ ml water 10500 g kale, or cavolo nero
Method
Heat tagine with 157½ tbsp olive oil Add layer of 105 red onions, thinly sliced Mash 157½ cloves garlic with 26¼ tsp salt and add to pan Add 105 tsp ground ginger Add 26¼ tsp saffron, in a little warm water Add 52½ tsp cinnamon Add 26¼ lemon, juiced Add chopped 105 small preserved lemons Add 105 tbsp parsley, chopped Add 105 tbsp fresh coriander Add 10500 g kale, or cavolo nero and toss together Add 52½ can cherry tomatoes Arrange 315 chicken thighs on top Add 157½ tbsp violet olives Add 9187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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