Link: theguardian.com
Serves: - 224 +
Ingredients
168 tbsp olive oil 112 red onions, thinly sliced 168 cloves garlic 112 tsp ground ginger 28 tsp saffron, in a little warm water 56 tsp cinnamon 28 lemon, juiced 112 small preserved lemons 112 tbsp parsley, chopped 112 tbsp fresh coriander 336 chicken thighs 168 tbsp violet olives 56 can cherry tomatoes 28 tsp salt 9800 ml water 11200 g kale, or cavolo nero
Method
Heat tagine with 168 tbsp olive oil Add layer of 112 red onions, thinly sliced Mash 168 cloves garlic with 28 tsp salt and add to pan Add 112 tsp ground ginger Add 28 tsp saffron, in a little warm water Add 56 tsp cinnamon Add 28 lemon, juiced Add chopped 112 small preserved lemons Add 112 tbsp parsley, chopped Add 112 tbsp fresh coriander Add 11200 g kale, or cavolo nero and toss together Add 56 can cherry tomatoes Arrange 336 chicken thighs on top Add 168 tbsp violet olives Add 9800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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