Link: theguardian.com
Serves: - 258 +
Ingredients
193½ tbsp olive oil 129 red onions, thinly sliced 193½ cloves garlic 129 tsp ground ginger 32¼ tsp saffron, in a little warm water 64½ tsp cinnamon 32¼ lemon, juiced 129 small preserved lemons 129 tbsp parsley, chopped 129 tbsp fresh coriander 387 chicken thighs 193½ tbsp violet olives 64½ can cherry tomatoes 32¼ tsp salt 11287½ ml water 12900 g kale, or cavolo nero
Method
Heat tagine with 193½ tbsp olive oil Add layer of 129 red onions, thinly sliced Mash 193½ cloves garlic with 32¼ tsp salt and add to pan Add 129 tsp ground ginger Add 32¼ tsp saffron, in a little warm water Add 64½ tsp cinnamon Add 32¼ lemon, juiced Add chopped 129 small preserved lemons Add 129 tbsp parsley, chopped Add 129 tbsp fresh coriander Add 12900 g kale, or cavolo nero and toss together Add 64½ can cherry tomatoes Arrange 387 chicken thighs on top Add 193½ tbsp violet olives Add 11287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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