Link: theguardian.com
Serves: - 290 +
Ingredients
217½ tbsp olive oil 145 red onions, thinly sliced 217½ cloves garlic 145 tsp ground ginger 36¼ tsp saffron, in a little warm water 72½ tsp cinnamon 36¼ lemon, juiced 145 small preserved lemons 145 tbsp parsley, chopped 145 tbsp fresh coriander 435 chicken thighs 217½ tbsp violet olives 72½ can cherry tomatoes 36¼ tsp salt 12687½ ml water 14500 g kale, or cavolo nero
Method
Heat tagine with 217½ tbsp olive oil Add layer of 145 red onions, thinly sliced Mash 217½ cloves garlic with 36¼ tsp salt and add to pan Add 145 tsp ground ginger Add 36¼ tsp saffron, in a little warm water Add 72½ tsp cinnamon Add 36¼ lemon, juiced Add chopped 145 small preserved lemons Add 145 tbsp parsley, chopped Add 145 tbsp fresh coriander Add 14500 g kale, or cavolo nero and toss together Add 72½ can cherry tomatoes Arrange 435 chicken thighs on top Add 217½ tbsp violet olives Add 12687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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