Link: theguardian.com
Serves: - 82 +
Ingredients
61½ tbsp olive oil 41 red onions, thinly sliced 61½ cloves garlic 41 tsp ground ginger 10¼ tsp saffron, in a little warm water 20½ tsp cinnamon 10¼ lemon, juiced 41 small preserved lemons 41 tbsp parsley, chopped 41 tbsp fresh coriander 123 chicken thighs 61½ tbsp violet olives 20½ can cherry tomatoes 10¼ tsp salt 3587½ ml water 4100 g kale, or cavolo nero
Method
Heat tagine with 61½ tbsp olive oil Add layer of 41 red onions, thinly sliced Mash 61½ cloves garlic with 10¼ tsp salt and add to pan Add 41 tsp ground ginger Add 10¼ tsp saffron, in a little warm water Add 20½ tsp cinnamon Add 10¼ lemon, juiced Add chopped 41 small preserved lemons Add 41 tbsp parsley, chopped Add 41 tbsp fresh coriander Add 4100 g kale, or cavolo nero and toss together Add 20½ can cherry tomatoes Arrange 123 chicken thighs on top Add 61½ tbsp violet olives Add 3587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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