Link: theguardian.com
Serves: - 38 +
Ingredients
28½ tbsp olive oil 19 red onions, thinly sliced 28½ cloves garlic 19 tsp ground ginger 4¾ tsp saffron, in a little warm water 9½ tsp cinnamon 4¾ lemon, juiced 19 small preserved lemons 19 tbsp parsley, chopped 19 tbsp fresh coriander 57 chicken thighs 28½ tbsp violet olives 9½ can cherry tomatoes 4¾ tsp salt 1662½ ml water 1900 g kale, or cavolo nero
Method
Heat tagine with 28½ tbsp olive oil Add layer of 19 red onions, thinly sliced Mash 28½ cloves garlic with 4¾ tsp salt and add to pan Add 19 tsp ground ginger Add 4¾ tsp saffron, in a little warm water Add 9½ tsp cinnamon Add 4¾ lemon, juiced Add chopped 19 small preserved lemons Add 19 tbsp parsley, chopped Add 19 tbsp fresh coriander Add 1900 g kale, or cavolo nero and toss together Add 9½ can cherry tomatoes Arrange 57 chicken thighs on top Add 28½ tbsp violet olives Add 1662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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