Link: theguardian.com
Serves: - 236 +
Ingredients
177 tbsp olive oil 118 red onions, thinly sliced 177 cloves garlic 118 tsp ground ginger 29½ tsp saffron, in a little warm water 59 tsp cinnamon 29½ lemon, juiced 118 small preserved lemons 118 tbsp parsley, chopped 118 tbsp fresh coriander 354 chicken thighs 177 tbsp violet olives 59 can cherry tomatoes 29½ tsp salt 10325 ml water 11800 g kale, or cavolo nero
Method
Heat tagine with 177 tbsp olive oil Add layer of 118 red onions, thinly sliced Mash 177 cloves garlic with 29½ tsp salt and add to pan Add 118 tsp ground ginger Add 29½ tsp saffron, in a little warm water Add 59 tsp cinnamon Add 29½ lemon, juiced Add chopped 118 small preserved lemons Add 118 tbsp parsley, chopped Add 118 tbsp fresh coriander Add 11800 g kale, or cavolo nero and toss together Add 59 can cherry tomatoes Arrange 354 chicken thighs on top Add 177 tbsp violet olives Add 10325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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