Link: theguardian.com
Serves: - 338 +
Ingredients
253½ tbsp olive oil 169 red onions, thinly sliced 253½ cloves garlic 169 tsp ground ginger 42¼ tsp saffron, in a little warm water 84½ tsp cinnamon 42¼ lemon, juiced 169 small preserved lemons 169 tbsp parsley, chopped 169 tbsp fresh coriander 507 chicken thighs 253½ tbsp violet olives 84½ can cherry tomatoes 42¼ tsp salt 14787½ ml water 16900 g kale, or cavolo nero
Method
Heat tagine with 253½ tbsp olive oil Add layer of 169 red onions, thinly sliced Mash 253½ cloves garlic with 42¼ tsp salt and add to pan Add 169 tsp ground ginger Add 42¼ tsp saffron, in a little warm water Add 84½ tsp cinnamon Add 42¼ lemon, juiced Add chopped 169 small preserved lemons Add 169 tbsp parsley, chopped Add 169 tbsp fresh coriander Add 16900 g kale, or cavolo nero and toss together Add 84½ can cherry tomatoes Arrange 507 chicken thighs on top Add 253½ tbsp violet olives Add 14787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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