Link: theguardian.com
Serves: - 92 +
Ingredients
69 tbsp olive oil 46 red onions, thinly sliced 69 cloves garlic 46 tsp ground ginger 11½ tsp saffron, in a little warm water 23 tsp cinnamon 11½ lemon, juiced 46 small preserved lemons 46 tbsp parsley, chopped 46 tbsp fresh coriander 138 chicken thighs 69 tbsp violet olives 23 can cherry tomatoes 11½ tsp salt 4025 ml water 4600 g kale, or cavolo nero
Method
Heat tagine with 69 tbsp olive oil Add layer of 46 red onions, thinly sliced Mash 69 cloves garlic with 11½ tsp salt and add to pan Add 46 tsp ground ginger Add 11½ tsp saffron, in a little warm water Add 23 tsp cinnamon Add 11½ lemon, juiced Add chopped 46 small preserved lemons Add 46 tbsp parsley, chopped Add 46 tbsp fresh coriander Add 4600 g kale, or cavolo nero and toss together Add 23 can cherry tomatoes Arrange 138 chicken thighs on top Add 69 tbsp violet olives Add 4025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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