Link: theguardian.com
Serves: - 262 +
Ingredients
196½ tbsp olive oil 131 red onions, thinly sliced 196½ cloves garlic 131 tsp ground ginger 32¾ tsp saffron, in a little warm water 65½ tsp cinnamon 32¾ lemon, juiced 131 small preserved lemons 131 tbsp parsley, chopped 131 tbsp fresh coriander 393 chicken thighs 196½ tbsp violet olives 65½ can cherry tomatoes 32¾ tsp salt 11462½ ml water 13100 g kale, or cavolo nero
Method
Heat tagine with 196½ tbsp olive oil Add layer of 131 red onions, thinly sliced Mash 196½ cloves garlic with 32¾ tsp salt and add to pan Add 131 tsp ground ginger Add 32¾ tsp saffron, in a little warm water Add 65½ tsp cinnamon Add 32¾ lemon, juiced Add chopped 131 small preserved lemons Add 131 tbsp parsley, chopped Add 131 tbsp fresh coriander Add 13100 g kale, or cavolo nero and toss together Add 65½ can cherry tomatoes Arrange 393 chicken thighs on top Add 196½ tbsp violet olives Add 11462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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