Link: theguardian.com
Serves: - 66 +
Ingredients
49½ tbsp olive oil 33 red onions, thinly sliced 49½ cloves garlic 33 tsp ground ginger 8¼ tsp saffron, in a little warm water 16½ tsp cinnamon 8¼ lemon, juiced 33 small preserved lemons 33 tbsp parsley, chopped 33 tbsp fresh coriander 99 chicken thighs 49½ tbsp violet olives 16½ can cherry tomatoes 8¼ tsp salt 2887½ ml water 3300 g kale, or cavolo nero
Method
Heat tagine with 49½ tbsp olive oil Add layer of 33 red onions, thinly sliced Mash 49½ cloves garlic with 8¼ tsp salt and add to pan Add 33 tsp ground ginger Add 8¼ tsp saffron, in a little warm water Add 16½ tsp cinnamon Add 8¼ lemon, juiced Add chopped 33 small preserved lemons Add 33 tbsp parsley, chopped Add 33 tbsp fresh coriander Add 3300 g kale, or cavolo nero and toss together Add 16½ can cherry tomatoes Arrange 99 chicken thighs on top Add 49½ tbsp violet olives Add 2887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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