Link: theguardian.com
Serves: - 276 +
Ingredients
207 tbsp olive oil 138 red onions, thinly sliced 207 cloves garlic 138 tsp ground ginger 34½ tsp saffron, in a little warm water 69 tsp cinnamon 34½ lemon, juiced 138 small preserved lemons 138 tbsp parsley, chopped 138 tbsp fresh coriander 414 chicken thighs 207 tbsp violet olives 69 can cherry tomatoes 34½ tsp salt 12075 ml water 13800 g kale, or cavolo nero
Method
Heat tagine with 207 tbsp olive oil Add layer of 138 red onions, thinly sliced Mash 207 cloves garlic with 34½ tsp salt and add to pan Add 138 tsp ground ginger Add 34½ tsp saffron, in a little warm water Add 69 tsp cinnamon Add 34½ lemon, juiced Add chopped 138 small preserved lemons Add 138 tbsp parsley, chopped Add 138 tbsp fresh coriander Add 13800 g kale, or cavolo nero and toss together Add 69 can cherry tomatoes Arrange 414 chicken thighs on top Add 207 tbsp violet olives Add 12075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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