Link: theguardian.com
Serves: - 68 +
Ingredients
51 tbsp olive oil 34 red onions, thinly sliced 51 cloves garlic 34 tsp ground ginger 8½ tsp saffron, in a little warm water 17 tsp cinnamon 8½ lemon, juiced 34 small preserved lemons 34 tbsp parsley, chopped 34 tbsp fresh coriander 102 chicken thighs 51 tbsp violet olives 17 can cherry tomatoes 8½ tsp salt 2975 ml water 3400 g kale, or cavolo nero
Method
Heat tagine with 51 tbsp olive oil Add layer of 34 red onions, thinly sliced Mash 51 cloves garlic with 8½ tsp salt and add to pan Add 34 tsp ground ginger Add 8½ tsp saffron, in a little warm water Add 17 tsp cinnamon Add 8½ lemon, juiced Add chopped 34 small preserved lemons Add 34 tbsp parsley, chopped Add 34 tbsp fresh coriander Add 3400 g kale, or cavolo nero and toss together Add 17 can cherry tomatoes Arrange 102 chicken thighs on top Add 51 tbsp violet olives Add 2975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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