Link: theguardian.com
Serves: - 212 +
Ingredients
159 tbsp olive oil 106 red onions, thinly sliced 159 cloves garlic 106 tsp ground ginger 26½ tsp saffron, in a little warm water 53 tsp cinnamon 26½ lemon, juiced 106 small preserved lemons 106 tbsp parsley, chopped 106 tbsp fresh coriander 318 chicken thighs 159 tbsp violet olives 53 can cherry tomatoes 26½ tsp salt 9275 ml water 10600 g kale, or cavolo nero
Method
Heat tagine with 159 tbsp olive oil Add layer of 106 red onions, thinly sliced Mash 159 cloves garlic with 26½ tsp salt and add to pan Add 106 tsp ground ginger Add 26½ tsp saffron, in a little warm water Add 53 tsp cinnamon Add 26½ lemon, juiced Add chopped 106 small preserved lemons Add 106 tbsp parsley, chopped Add 106 tbsp fresh coriander Add 10600 g kale, or cavolo nero and toss together Add 53 can cherry tomatoes Arrange 318 chicken thighs on top Add 159 tbsp violet olives Add 9275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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