Link: theguardian.com
Serves: - 250 +
Ingredients
187½ tbsp olive oil 125 red onions, thinly sliced 187½ cloves garlic 125 tsp ground ginger 31¼ tsp saffron, in a little warm water 62½ tsp cinnamon 31¼ lemon, juiced 125 small preserved lemons 125 tbsp parsley, chopped 125 tbsp fresh coriander 375 chicken thighs 187½ tbsp violet olives 62½ can cherry tomatoes 31¼ tsp salt 10937½ ml water 12500 g kale, or cavolo nero
Method
Heat tagine with 187½ tbsp olive oil Add layer of 125 red onions, thinly sliced Mash 187½ cloves garlic with 31¼ tsp salt and add to pan Add 125 tsp ground ginger Add 31¼ tsp saffron, in a little warm water Add 62½ tsp cinnamon Add 31¼ lemon, juiced Add chopped 125 small preserved lemons Add 125 tbsp parsley, chopped Add 125 tbsp fresh coriander Add 12500 g kale, or cavolo nero and toss together Add 62½ can cherry tomatoes Arrange 375 chicken thighs on top Add 187½ tbsp violet olives Add 10937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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