Link: theguardian.com
Serves: - 62 +
Ingredients
46½ tbsp olive oil 31 red onions, thinly sliced 46½ cloves garlic 31 tsp ground ginger 7¾ tsp saffron, in a little warm water 15½ tsp cinnamon 7¾ lemon, juiced 31 small preserved lemons 31 tbsp parsley, chopped 31 tbsp fresh coriander 93 chicken thighs 46½ tbsp violet olives 15½ can cherry tomatoes 7¾ tsp salt 2712½ ml water 3100 g kale, or cavolo nero
Method
Heat tagine with 46½ tbsp olive oil Add layer of 31 red onions, thinly sliced Mash 46½ cloves garlic with 7¾ tsp salt and add to pan Add 31 tsp ground ginger Add 7¾ tsp saffron, in a little warm water Add 15½ tsp cinnamon Add 7¾ lemon, juiced Add chopped 31 small preserved lemons Add 31 tbsp parsley, chopped Add 31 tbsp fresh coriander Add 3100 g kale, or cavolo nero and toss together Add 15½ can cherry tomatoes Arrange 93 chicken thighs on top Add 46½ tbsp violet olives Add 2712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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