Link: theguardian.com
Serves: - 312 +
Ingredients
234 tbsp olive oil 156 red onions, thinly sliced 234 cloves garlic 156 tsp ground ginger 39 tsp saffron, in a little warm water 78 tsp cinnamon 39 lemon, juiced 156 small preserved lemons 156 tbsp parsley, chopped 156 tbsp fresh coriander 468 chicken thighs 234 tbsp violet olives 78 can cherry tomatoes 39 tsp salt 13650 ml water 15600 g kale, or cavolo nero
Method
Heat tagine with 234 tbsp olive oil Add layer of 156 red onions, thinly sliced Mash 234 cloves garlic with 39 tsp salt and add to pan Add 156 tsp ground ginger Add 39 tsp saffron, in a little warm water Add 78 tsp cinnamon Add 39 lemon, juiced Add chopped 156 small preserved lemons Add 156 tbsp parsley, chopped Add 156 tbsp fresh coriander Add 15600 g kale, or cavolo nero and toss together Add 78 can cherry tomatoes Arrange 468 chicken thighs on top Add 234 tbsp violet olives Add 13650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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