Link: theguardian.com
Serves: - 352 +
Ingredients
264 tbsp olive oil 176 red onions, thinly sliced 264 cloves garlic 176 tsp ground ginger 44 tsp saffron, in a little warm water 88 tsp cinnamon 44 lemon, juiced 176 small preserved lemons 176 tbsp parsley, chopped 176 tbsp fresh coriander 528 chicken thighs 264 tbsp violet olives 88 can cherry tomatoes 44 tsp salt 15400 ml water 17600 g kale, or cavolo nero
Method
Heat tagine with 264 tbsp olive oil Add layer of 176 red onions, thinly sliced Mash 264 cloves garlic with 44 tsp salt and add to pan Add 176 tsp ground ginger Add 44 tsp saffron, in a little warm water Add 88 tsp cinnamon Add 44 lemon, juiced Add chopped 176 small preserved lemons Add 176 tbsp parsley, chopped Add 176 tbsp fresh coriander Add 17600 g kale, or cavolo nero and toss together Add 88 can cherry tomatoes Arrange 528 chicken thighs on top Add 264 tbsp violet olives Add 15400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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