Link: theguardian.com
Serves: - 340 +
Ingredients
255 tbsp olive oil 170 red onions, thinly sliced 255 cloves garlic 170 tsp ground ginger 42½ tsp saffron, in a little warm water 85 tsp cinnamon 42½ lemon, juiced 170 small preserved lemons 170 tbsp parsley, chopped 170 tbsp fresh coriander 510 chicken thighs 255 tbsp violet olives 85 can cherry tomatoes 42½ tsp salt 14875 ml water 17000 g kale, or cavolo nero
Method
Heat tagine with 255 tbsp olive oil Add layer of 170 red onions, thinly sliced Mash 255 cloves garlic with 42½ tsp salt and add to pan Add 170 tsp ground ginger Add 42½ tsp saffron, in a little warm water Add 85 tsp cinnamon Add 42½ lemon, juiced Add chopped 170 small preserved lemons Add 170 tbsp parsley, chopped Add 170 tbsp fresh coriander Add 17000 g kale, or cavolo nero and toss together Add 85 can cherry tomatoes Arrange 510 chicken thighs on top Add 255 tbsp violet olives Add 14875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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