Link: theguardian.com
Serves: - 78 +
Ingredients
58½ tbsp olive oil 39 red onions, thinly sliced 58½ cloves garlic 39 tsp ground ginger 9¾ tsp saffron, in a little warm water 19½ tsp cinnamon 9¾ lemon, juiced 39 small preserved lemons 39 tbsp parsley, chopped 39 tbsp fresh coriander 117 chicken thighs 58½ tbsp violet olives 19½ can cherry tomatoes 9¾ tsp salt 3412½ ml water 3900 g kale, or cavolo nero
Method
Heat tagine with 58½ tbsp olive oil Add layer of 39 red onions, thinly sliced Mash 58½ cloves garlic with 9¾ tsp salt and add to pan Add 39 tsp ground ginger Add 9¾ tsp saffron, in a little warm water Add 19½ tsp cinnamon Add 9¾ lemon, juiced Add chopped 39 small preserved lemons Add 39 tbsp parsley, chopped Add 39 tbsp fresh coriander Add 3900 g kale, or cavolo nero and toss together Add 19½ can cherry tomatoes Arrange 117 chicken thighs on top Add 58½ tbsp violet olives Add 3412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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