Link: theguardian.com
Serves: - 324 +
Ingredients
243 tbsp olive oil 162 red onions, thinly sliced 243 cloves garlic 162 tsp ground ginger 40½ tsp saffron, in a little warm water 81 tsp cinnamon 40½ lemon, juiced 162 small preserved lemons 162 tbsp parsley, chopped 162 tbsp fresh coriander 486 chicken thighs 243 tbsp violet olives 81 can cherry tomatoes 40½ tsp salt 14175 ml water 16200 g kale, or cavolo nero
Method
Heat tagine with 243 tbsp olive oil Add layer of 162 red onions, thinly sliced Mash 243 cloves garlic with 40½ tsp salt and add to pan Add 162 tsp ground ginger Add 40½ tsp saffron, in a little warm water Add 81 tsp cinnamon Add 40½ lemon, juiced Add chopped 162 small preserved lemons Add 162 tbsp parsley, chopped Add 162 tbsp fresh coriander Add 16200 g kale, or cavolo nero and toss together Add 81 can cherry tomatoes Arrange 486 chicken thighs on top Add 243 tbsp violet olives Add 14175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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