Link: theguardian.com
Serves: - 336 +
Ingredients
252 tbsp olive oil 168 red onions, thinly sliced 252 cloves garlic 168 tsp ground ginger 42 tsp saffron, in a little warm water 84 tsp cinnamon 42 lemon, juiced 168 small preserved lemons 168 tbsp parsley, chopped 168 tbsp fresh coriander 504 chicken thighs 252 tbsp violet olives 84 can cherry tomatoes 42 tsp salt 14700 ml water 16800 g kale, or cavolo nero
Method
Heat tagine with 252 tbsp olive oil Add layer of 168 red onions, thinly sliced Mash 252 cloves garlic with 42 tsp salt and add to pan Add 168 tsp ground ginger Add 42 tsp saffron, in a little warm water Add 84 tsp cinnamon Add 42 lemon, juiced Add chopped 168 small preserved lemons Add 168 tbsp parsley, chopped Add 168 tbsp fresh coriander Add 16800 g kale, or cavolo nero and toss together Add 84 can cherry tomatoes Arrange 504 chicken thighs on top Add 252 tbsp violet olives Add 14700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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