Link: theguardian.com
Serves: - 450 +
Ingredients
337½ tbsp olive oil 225 red onions, thinly sliced 337½ cloves garlic 225 tsp ground ginger 56¼ tsp saffron, in a little warm water 112½ tsp cinnamon 56¼ lemon, juiced 225 small preserved lemons 225 tbsp parsley, chopped 225 tbsp fresh coriander 675 chicken thighs 337½ tbsp violet olives 112½ can cherry tomatoes 56¼ tsp salt 19687½ ml water 22500 g kale, or cavolo nero
Method
Heat tagine with 337½ tbsp olive oil Add layer of 225 red onions, thinly sliced Mash 337½ cloves garlic with 56¼ tsp salt and add to pan Add 225 tsp ground ginger Add 56¼ tsp saffron, in a little warm water Add 112½ tsp cinnamon Add 56¼ lemon, juiced Add chopped 225 small preserved lemons Add 225 tbsp parsley, chopped Add 225 tbsp fresh coriander Add 22500 g kale, or cavolo nero and toss together Add 112½ can cherry tomatoes Arrange 675 chicken thighs on top Add 337½ tbsp violet olives Add 19687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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