Link: theguardian.com
Serves: - 84 +
Ingredients
63 tbsp olive oil 42 red onions, thinly sliced 63 cloves garlic 42 tsp ground ginger 10½ tsp saffron, in a little warm water 21 tsp cinnamon 10½ lemon, juiced 42 small preserved lemons 42 tbsp parsley, chopped 42 tbsp fresh coriander 126 chicken thighs 63 tbsp violet olives 21 can cherry tomatoes 10½ tsp salt 3675 ml water 4200 g kale, or cavolo nero
Method
Heat tagine with 63 tbsp olive oil Add layer of 42 red onions, thinly sliced Mash 63 cloves garlic with 10½ tsp salt and add to pan Add 42 tsp ground ginger Add 10½ tsp saffron, in a little warm water Add 21 tsp cinnamon Add 10½ lemon, juiced Add chopped 42 small preserved lemons Add 42 tbsp parsley, chopped Add 42 tbsp fresh coriander Add 4200 g kale, or cavolo nero and toss together Add 21 can cherry tomatoes Arrange 126 chicken thighs on top Add 63 tbsp violet olives Add 3675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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