Link: theguardian.com
Serves: - 218 +
Ingredients
163½ tbsp olive oil 109 red onions, thinly sliced 163½ cloves garlic 109 tsp ground ginger 27¼ tsp saffron, in a little warm water 54½ tsp cinnamon 27¼ lemon, juiced 109 small preserved lemons 109 tbsp parsley, chopped 109 tbsp fresh coriander 327 chicken thighs 163½ tbsp violet olives 54½ can cherry tomatoes 27¼ tsp salt 9537½ ml water 10900 g kale, or cavolo nero
Method
Heat tagine with 163½ tbsp olive oil Add layer of 109 red onions, thinly sliced Mash 163½ cloves garlic with 27¼ tsp salt and add to pan Add 109 tsp ground ginger Add 27¼ tsp saffron, in a little warm water Add 54½ tsp cinnamon Add 27¼ lemon, juiced Add chopped 109 small preserved lemons Add 109 tbsp parsley, chopped Add 109 tbsp fresh coriander Add 10900 g kale, or cavolo nero and toss together Add 54½ can cherry tomatoes Arrange 327 chicken thighs on top Add 163½ tbsp violet olives Add 9537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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