Link: theguardian.com
Serves: - 356 +
Ingredients
267 tbsp olive oil 178 red onions, thinly sliced 267 cloves garlic 178 tsp ground ginger 44½ tsp saffron, in a little warm water 89 tsp cinnamon 44½ lemon, juiced 178 small preserved lemons 178 tbsp parsley, chopped 178 tbsp fresh coriander 534 chicken thighs 267 tbsp violet olives 89 can cherry tomatoes 44½ tsp salt 15575 ml water 17800 g kale, or cavolo nero
Method
Heat tagine with 267 tbsp olive oil Add layer of 178 red onions, thinly sliced Mash 267 cloves garlic with 44½ tsp salt and add to pan Add 178 tsp ground ginger Add 44½ tsp saffron, in a little warm water Add 89 tsp cinnamon Add 44½ lemon, juiced Add chopped 178 small preserved lemons Add 178 tbsp parsley, chopped Add 178 tbsp fresh coriander Add 17800 g kale, or cavolo nero and toss together Add 89 can cherry tomatoes Arrange 534 chicken thighs on top Add 267 tbsp violet olives Add 15575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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