Link: theguardian.com
Serves: - 360 +
Ingredients
270 tbsp olive oil 180 red onions, thinly sliced 270 cloves garlic 180 tsp ground ginger 45 tsp saffron, in a little warm water 90 tsp cinnamon 45 lemon, juiced 180 small preserved lemons 180 tbsp parsley, chopped 180 tbsp fresh coriander 540 chicken thighs 270 tbsp violet olives 90 can cherry tomatoes 45 tsp salt 15750 ml water 18000 g kale, or cavolo nero
Method
Heat tagine with 270 tbsp olive oil Add layer of 180 red onions, thinly sliced Mash 270 cloves garlic with 45 tsp salt and add to pan Add 180 tsp ground ginger Add 45 tsp saffron, in a little warm water Add 90 tsp cinnamon Add 45 lemon, juiced Add chopped 180 small preserved lemons Add 180 tbsp parsley, chopped Add 180 tbsp fresh coriander Add 18000 g kale, or cavolo nero and toss together Add 90 can cherry tomatoes Arrange 540 chicken thighs on top Add 270 tbsp violet olives Add 15750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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