Link: theguardian.com
Serves: - 42 +
Ingredients
31½ tbsp olive oil 21 red onions, thinly sliced 31½ cloves garlic 21 tsp ground ginger 5¼ tsp saffron, in a little warm water 10½ tsp cinnamon 5¼ lemon, juiced 21 small preserved lemons 21 tbsp parsley, chopped 21 tbsp fresh coriander 63 chicken thighs 31½ tbsp violet olives 10½ can cherry tomatoes 5¼ tsp salt 1837½ ml water 2100 g kale, or cavolo nero
Method
Heat tagine with 31½ tbsp olive oil Add layer of 21 red onions, thinly sliced Mash 31½ cloves garlic with 5¼ tsp salt and add to pan Add 21 tsp ground ginger Add 5¼ tsp saffron, in a little warm water Add 10½ tsp cinnamon Add 5¼ lemon, juiced Add chopped 21 small preserved lemons Add 21 tbsp parsley, chopped Add 21 tbsp fresh coriander Add 2100 g kale, or cavolo nero and toss together Add 10½ can cherry tomatoes Arrange 63 chicken thighs on top Add 31½ tbsp violet olives Add 1837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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