Link: theguardian.com
Serves: - 292 +
Ingredients
219 tbsp olive oil 146 red onions, thinly sliced 219 cloves garlic 146 tsp ground ginger 36½ tsp saffron, in a little warm water 73 tsp cinnamon 36½ lemon, juiced 146 small preserved lemons 146 tbsp parsley, chopped 146 tbsp fresh coriander 438 chicken thighs 219 tbsp violet olives 73 can cherry tomatoes 36½ tsp salt 12775 ml water 14600 g kale, or cavolo nero
Method
Heat tagine with 219 tbsp olive oil Add layer of 146 red onions, thinly sliced Mash 219 cloves garlic with 36½ tsp salt and add to pan Add 146 tsp ground ginger Add 36½ tsp saffron, in a little warm water Add 73 tsp cinnamon Add 36½ lemon, juiced Add chopped 146 small preserved lemons Add 146 tbsp parsley, chopped Add 146 tbsp fresh coriander Add 14600 g kale, or cavolo nero and toss together Add 73 can cherry tomatoes Arrange 438 chicken thighs on top Add 219 tbsp violet olives Add 12775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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