Link: theguardian.com
Serves: - 332 +
Ingredients
249 tbsp olive oil 166 red onions, thinly sliced 249 cloves garlic 166 tsp ground ginger 41½ tsp saffron, in a little warm water 83 tsp cinnamon 41½ lemon, juiced 166 small preserved lemons 166 tbsp parsley, chopped 166 tbsp fresh coriander 498 chicken thighs 249 tbsp violet olives 83 can cherry tomatoes 41½ tsp salt 14525 ml water 16600 g kale, or cavolo nero
Method
Heat tagine with 249 tbsp olive oil Add layer of 166 red onions, thinly sliced Mash 249 cloves garlic with 41½ tsp salt and add to pan Add 166 tsp ground ginger Add 41½ tsp saffron, in a little warm water Add 83 tsp cinnamon Add 41½ lemon, juiced Add chopped 166 small preserved lemons Add 166 tbsp parsley, chopped Add 166 tbsp fresh coriander Add 16600 g kale, or cavolo nero and toss together Add 83 can cherry tomatoes Arrange 498 chicken thighs on top Add 249 tbsp violet olives Add 14525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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