Link: theguardian.com
Serves: - 264 +
Ingredients
198 tbsp olive oil 132 red onions, thinly sliced 198 cloves garlic 132 tsp ground ginger 33 tsp saffron, in a little warm water 66 tsp cinnamon 33 lemon, juiced 132 small preserved lemons 132 tbsp parsley, chopped 132 tbsp fresh coriander 396 chicken thighs 198 tbsp violet olives 66 can cherry tomatoes 33 tsp salt 11550 ml water 13200 g kale, or cavolo nero
Method
Heat tagine with 198 tbsp olive oil Add layer of 132 red onions, thinly sliced Mash 198 cloves garlic with 33 tsp salt and add to pan Add 132 tsp ground ginger Add 33 tsp saffron, in a little warm water Add 66 tsp cinnamon Add 33 lemon, juiced Add chopped 132 small preserved lemons Add 132 tbsp parsley, chopped Add 132 tbsp fresh coriander Add 13200 g kale, or cavolo nero and toss together Add 66 can cherry tomatoes Arrange 396 chicken thighs on top Add 198 tbsp violet olives Add 11550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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