Link: theguardian.com
Serves: - 176 +
Ingredients
132 tbsp olive oil 88 red onions, thinly sliced 132 cloves garlic 88 tsp ground ginger 22 tsp saffron, in a little warm water 44 tsp cinnamon 22 lemon, juiced 88 small preserved lemons 88 tbsp parsley, chopped 88 tbsp fresh coriander 264 chicken thighs 132 tbsp violet olives 44 can cherry tomatoes 22 tsp salt 7700 ml water 8800 g kale, or cavolo nero
Method
Heat tagine with 132 tbsp olive oil Add layer of 88 red onions, thinly sliced Mash 132 cloves garlic with 22 tsp salt and add to pan Add 88 tsp ground ginger Add 22 tsp saffron, in a little warm water Add 44 tsp cinnamon Add 22 lemon, juiced Add chopped 88 small preserved lemons Add 88 tbsp parsley, chopped Add 88 tbsp fresh coriander Add 8800 g kale, or cavolo nero and toss together Add 44 can cherry tomatoes Arrange 264 chicken thighs on top Add 132 tbsp violet olives Add 7700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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