Link: theguardian.com
Serves: - 86 +
Ingredients
64½ tbsp olive oil 43 red onions, thinly sliced 64½ cloves garlic 43 tsp ground ginger 10¾ tsp saffron, in a little warm water 21½ tsp cinnamon 10¾ lemon, juiced 43 small preserved lemons 43 tbsp parsley, chopped 43 tbsp fresh coriander 129 chicken thighs 64½ tbsp violet olives 21½ can cherry tomatoes 10¾ tsp salt 3762½ ml water 4300 g kale, or cavolo nero
Method
Heat tagine with 64½ tbsp olive oil Add layer of 43 red onions, thinly sliced Mash 64½ cloves garlic with 10¾ tsp salt and add to pan Add 43 tsp ground ginger Add 10¾ tsp saffron, in a little warm water Add 21½ tsp cinnamon Add 10¾ lemon, juiced Add chopped 43 small preserved lemons Add 43 tbsp parsley, chopped Add 43 tbsp fresh coriander Add 4300 g kale, or cavolo nero and toss together Add 21½ can cherry tomatoes Arrange 129 chicken thighs on top Add 64½ tbsp violet olives Add 3762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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