Link: theguardian.com
Serves: - 270 +
Ingredients
202½ tbsp olive oil 135 red onions, thinly sliced 202½ cloves garlic 135 tsp ground ginger 33¾ tsp saffron, in a little warm water 67½ tsp cinnamon 33¾ lemon, juiced 135 small preserved lemons 135 tbsp parsley, chopped 135 tbsp fresh coriander 405 chicken thighs 202½ tbsp violet olives 67½ can cherry tomatoes 33¾ tsp salt 11812½ ml water 13500 g kale, or cavolo nero
Method
Heat tagine with 202½ tbsp olive oil Add layer of 135 red onions, thinly sliced Mash 202½ cloves garlic with 33¾ tsp salt and add to pan Add 135 tsp ground ginger Add 33¾ tsp saffron, in a little warm water Add 67½ tsp cinnamon Add 33¾ lemon, juiced Add chopped 135 small preserved lemons Add 135 tbsp parsley, chopped Add 135 tbsp fresh coriander Add 13500 g kale, or cavolo nero and toss together Add 67½ can cherry tomatoes Arrange 405 chicken thighs on top Add 202½ tbsp violet olives Add 11812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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