Link: theguardian.com
Serves: - 208 +
Ingredients
156 tbsp olive oil 104 red onions, thinly sliced 156 cloves garlic 104 tsp ground ginger 26 tsp saffron, in a little warm water 52 tsp cinnamon 26 lemon, juiced 104 small preserved lemons 104 tbsp parsley, chopped 104 tbsp fresh coriander 312 chicken thighs 156 tbsp violet olives 52 can cherry tomatoes 26 tsp salt 9100 ml water 10400 g kale, or cavolo nero
Method
Heat tagine with 156 tbsp olive oil Add layer of 104 red onions, thinly sliced Mash 156 cloves garlic with 26 tsp salt and add to pan Add 104 tsp ground ginger Add 26 tsp saffron, in a little warm water Add 52 tsp cinnamon Add 26 lemon, juiced Add chopped 104 small preserved lemons Add 104 tbsp parsley, chopped Add 104 tbsp fresh coriander Add 10400 g kale, or cavolo nero and toss together Add 52 can cherry tomatoes Arrange 312 chicken thighs on top Add 156 tbsp violet olives Add 9100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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