Link: theguardian.com
Serves: - 228 +
Ingredients
171 tbsp olive oil 114 red onions, thinly sliced 171 cloves garlic 114 tsp ground ginger 28½ tsp saffron, in a little warm water 57 tsp cinnamon 28½ lemon, juiced 114 small preserved lemons 114 tbsp parsley, chopped 114 tbsp fresh coriander 342 chicken thighs 171 tbsp violet olives 57 can cherry tomatoes 28½ tsp salt 9975 ml water 11400 g kale, or cavolo nero
Method
Heat tagine with 171 tbsp olive oil Add layer of 114 red onions, thinly sliced Mash 171 cloves garlic with 28½ tsp salt and add to pan Add 114 tsp ground ginger Add 28½ tsp saffron, in a little warm water Add 57 tsp cinnamon Add 28½ lemon, juiced Add chopped 114 small preserved lemons Add 114 tbsp parsley, chopped Add 114 tbsp fresh coriander Add 11400 g kale, or cavolo nero and toss together Add 57 can cherry tomatoes Arrange 342 chicken thighs on top Add 171 tbsp violet olives Add 9975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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