Link: theguardian.com
Serves: - 90 +
Ingredients
67½ tbsp olive oil 45 red onions, thinly sliced 67½ cloves garlic 45 tsp ground ginger 11¼ tsp saffron, in a little warm water 22½ tsp cinnamon 11¼ lemon, juiced 45 small preserved lemons 45 tbsp parsley, chopped 45 tbsp fresh coriander 135 chicken thighs 67½ tbsp violet olives 22½ can cherry tomatoes 11¼ tsp salt 3937½ ml water 4500 g kale, or cavolo nero
Method
Heat tagine with 67½ tbsp olive oil Add layer of 45 red onions, thinly sliced Mash 67½ cloves garlic with 11¼ tsp salt and add to pan Add 45 tsp ground ginger Add 11¼ tsp saffron, in a little warm water Add 22½ tsp cinnamon Add 11¼ lemon, juiced Add chopped 45 small preserved lemons Add 45 tbsp parsley, chopped Add 45 tbsp fresh coriander Add 4500 g kale, or cavolo nero and toss together Add 22½ can cherry tomatoes Arrange 135 chicken thighs on top Add 67½ tbsp violet olives Add 3937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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