Link: theguardian.com
Serves: - 98 +
Ingredients
73½ tbsp olive oil 49 red onions, thinly sliced 73½ cloves garlic 49 tsp ground ginger 12¼ tsp saffron, in a little warm water 24½ tsp cinnamon 12¼ lemon, juiced 49 small preserved lemons 49 tbsp parsley, chopped 49 tbsp fresh coriander 147 chicken thighs 73½ tbsp violet olives 24½ can cherry tomatoes 12¼ tsp salt 4287½ ml water 4900 g kale, or cavolo nero
Method
Heat tagine with 73½ tbsp olive oil Add layer of 49 red onions, thinly sliced Mash 73½ cloves garlic with 12¼ tsp salt and add to pan Add 49 tsp ground ginger Add 12¼ tsp saffron, in a little warm water Add 24½ tsp cinnamon Add 12¼ lemon, juiced Add chopped 49 small preserved lemons Add 49 tbsp parsley, chopped Add 49 tbsp fresh coriander Add 4900 g kale, or cavolo nero and toss together Add 24½ can cherry tomatoes Arrange 147 chicken thighs on top Add 73½ tbsp violet olives Add 4287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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