Link: theguardian.com
Serves: - 76 +
Ingredients
57 tbsp olive oil 38 red onions, thinly sliced 57 cloves garlic 38 tsp ground ginger 9½ tsp saffron, in a little warm water 19 tsp cinnamon 9½ lemon, juiced 38 small preserved lemons 38 tbsp parsley, chopped 38 tbsp fresh coriander 114 chicken thighs 57 tbsp violet olives 19 can cherry tomatoes 9½ tsp salt 3325 ml water 3800 g kale, or cavolo nero
Method
Heat tagine with 57 tbsp olive oil Add layer of 38 red onions, thinly sliced Mash 57 cloves garlic with 9½ tsp salt and add to pan Add 38 tsp ground ginger Add 9½ tsp saffron, in a little warm water Add 19 tsp cinnamon Add 9½ lemon, juiced Add chopped 38 small preserved lemons Add 38 tbsp parsley, chopped Add 38 tbsp fresh coriander Add 3800 g kale, or cavolo nero and toss together Add 19 can cherry tomatoes Arrange 114 chicken thighs on top Add 57 tbsp violet olives Add 3325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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