Link: theguardian.com
Serves: - 260 +
Ingredients
195 tbsp olive oil 130 red onions, thinly sliced 195 cloves garlic 130 tsp ground ginger 32½ tsp saffron, in a little warm water 65 tsp cinnamon 32½ lemon, juiced 130 small preserved lemons 130 tbsp parsley, chopped 130 tbsp fresh coriander 390 chicken thighs 195 tbsp violet olives 65 can cherry tomatoes 32½ tsp salt 11375 ml water 13000 g kale, or cavolo nero
Method
Heat tagine with 195 tbsp olive oil Add layer of 130 red onions, thinly sliced Mash 195 cloves garlic with 32½ tsp salt and add to pan Add 130 tsp ground ginger Add 32½ tsp saffron, in a little warm water Add 65 tsp cinnamon Add 32½ lemon, juiced Add chopped 130 small preserved lemons Add 130 tbsp parsley, chopped Add 130 tbsp fresh coriander Add 13000 g kale, or cavolo nero and toss together Add 65 can cherry tomatoes Arrange 390 chicken thighs on top Add 195 tbsp violet olives Add 11375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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