"Chicken Tagine"

Ingredients

123 tbsp olive oil
82 red onions, thinly sliced
123 cloves garlic
82 tsp ground ginger
20½ tsp saffron, in a little warm water
41 tsp cinnamon
20½ lemon, juiced
82 small preserved lemons
82 tbsp parsley, chopped
82 tbsp fresh coriander
246 chicken thighs
123 tbsp violet olives
41 can cherry tomatoes
20½ tsp salt
7175 ml water
8200 g kale, or cavolo nero

Method

Heat tagine with 123 tbsp olive oil
Add layer of 82 red onions, thinly sliced
Mash 123 cloves garlic with 20½ tsp salt and add to pan
Add 82 tsp ground ginger
Add 20½ tsp saffron, in a little warm water
Add 41 tsp cinnamon
Add 20½ lemon, juiced
Add chopped 82 small preserved lemons
Add 82 tbsp parsley, chopped
Add 82 tbsp fresh coriander
Add 8200 g kale, or cavolo nero and toss together
Add 41 can cherry tomatoes
Arrange 246 chicken thighs on top
Add 123 tbsp violet olives
Add 7175 ml water
Cover tightly
Simmer 45 minutes
Serve with couscous or brown rice