Link: theguardian.com
Serves: - 58 +
Ingredients
43½ tbsp olive oil 29 red onions, thinly sliced 43½ cloves garlic 29 tsp ground ginger 7¼ tsp saffron, in a little warm water 14½ tsp cinnamon 7¼ lemon, juiced 29 small preserved lemons 29 tbsp parsley, chopped 29 tbsp fresh coriander 87 chicken thighs 43½ tbsp violet olives 14½ can cherry tomatoes 7¼ tsp salt 2537½ ml water 2900 g kale, or cavolo nero
Method
Heat tagine with 43½ tbsp olive oil Add layer of 29 red onions, thinly sliced Mash 43½ cloves garlic with 7¼ tsp salt and add to pan Add 29 tsp ground ginger Add 7¼ tsp saffron, in a little warm water Add 14½ tsp cinnamon Add 7¼ lemon, juiced Add chopped 29 small preserved lemons Add 29 tbsp parsley, chopped Add 29 tbsp fresh coriander Add 2900 g kale, or cavolo nero and toss together Add 14½ can cherry tomatoes Arrange 87 chicken thighs on top Add 43½ tbsp violet olives Add 2537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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