Link: theguardian.com
Serves: - 252 +
Ingredients
189 tbsp olive oil 126 red onions, thinly sliced 189 cloves garlic 126 tsp ground ginger 31½ tsp saffron, in a little warm water 63 tsp cinnamon 31½ lemon, juiced 126 small preserved lemons 126 tbsp parsley, chopped 126 tbsp fresh coriander 378 chicken thighs 189 tbsp violet olives 63 can cherry tomatoes 31½ tsp salt 11025 ml water 12600 g kale, or cavolo nero
Method
Heat tagine with 189 tbsp olive oil Add layer of 126 red onions, thinly sliced Mash 189 cloves garlic with 31½ tsp salt and add to pan Add 126 tsp ground ginger Add 31½ tsp saffron, in a little warm water Add 63 tsp cinnamon Add 31½ lemon, juiced Add chopped 126 small preserved lemons Add 126 tbsp parsley, chopped Add 126 tbsp fresh coriander Add 12600 g kale, or cavolo nero and toss together Add 63 can cherry tomatoes Arrange 378 chicken thighs on top Add 189 tbsp violet olives Add 11025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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