Link: theguardian.com
Serves: - 188 +
Ingredients
141 tbsp olive oil 94 red onions, thinly sliced 141 cloves garlic 94 tsp ground ginger 23½ tsp saffron, in a little warm water 47 tsp cinnamon 23½ lemon, juiced 94 small preserved lemons 94 tbsp parsley, chopped 94 tbsp fresh coriander 282 chicken thighs 141 tbsp violet olives 47 can cherry tomatoes 23½ tsp salt 8225 ml water 9400 g kale, or cavolo nero
Method
Heat tagine with 141 tbsp olive oil Add layer of 94 red onions, thinly sliced Mash 141 cloves garlic with 23½ tsp salt and add to pan Add 94 tsp ground ginger Add 23½ tsp saffron, in a little warm water Add 47 tsp cinnamon Add 23½ lemon, juiced Add chopped 94 small preserved lemons Add 94 tbsp parsley, chopped Add 94 tbsp fresh coriander Add 9400 g kale, or cavolo nero and toss together Add 47 can cherry tomatoes Arrange 282 chicken thighs on top Add 141 tbsp violet olives Add 8225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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