Link: theguardian.com
Serves: - 196 +
Ingredients
147 tbsp olive oil 98 red onions, thinly sliced 147 cloves garlic 98 tsp ground ginger 24½ tsp saffron, in a little warm water 49 tsp cinnamon 24½ lemon, juiced 98 small preserved lemons 98 tbsp parsley, chopped 98 tbsp fresh coriander 294 chicken thighs 147 tbsp violet olives 49 can cherry tomatoes 24½ tsp salt 8575 ml water 9800 g kale, or cavolo nero
Method
Heat tagine with 147 tbsp olive oil Add layer of 98 red onions, thinly sliced Mash 147 cloves garlic with 24½ tsp salt and add to pan Add 98 tsp ground ginger Add 24½ tsp saffron, in a little warm water Add 49 tsp cinnamon Add 24½ lemon, juiced Add chopped 98 small preserved lemons Add 98 tbsp parsley, chopped Add 98 tbsp fresh coriander Add 9800 g kale, or cavolo nero and toss together Add 49 can cherry tomatoes Arrange 294 chicken thighs on top Add 147 tbsp violet olives Add 8575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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