Link: theguardian.com
Serves: - 254 +
Ingredients
190½ tbsp olive oil 127 red onions, thinly sliced 190½ cloves garlic 127 tsp ground ginger 31¾ tsp saffron, in a little warm water 63½ tsp cinnamon 31¾ lemon, juiced 127 small preserved lemons 127 tbsp parsley, chopped 127 tbsp fresh coriander 381 chicken thighs 190½ tbsp violet olives 63½ can cherry tomatoes 31¾ tsp salt 11112½ ml water 12700 g kale, or cavolo nero
Method
Heat tagine with 190½ tbsp olive oil Add layer of 127 red onions, thinly sliced Mash 190½ cloves garlic with 31¾ tsp salt and add to pan Add 127 tsp ground ginger Add 31¾ tsp saffron, in a little warm water Add 63½ tsp cinnamon Add 31¾ lemon, juiced Add chopped 127 small preserved lemons Add 127 tbsp parsley, chopped Add 127 tbsp fresh coriander Add 12700 g kale, or cavolo nero and toss together Add 63½ can cherry tomatoes Arrange 381 chicken thighs on top Add 190½ tbsp violet olives Add 11112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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