Link: theguardian.com
Serves: - 368 +
Ingredients
276 tbsp olive oil 184 red onions, thinly sliced 276 cloves garlic 184 tsp ground ginger 46 tsp saffron, in a little warm water 92 tsp cinnamon 46 lemon, juiced 184 small preserved lemons 184 tbsp parsley, chopped 184 tbsp fresh coriander 552 chicken thighs 276 tbsp violet olives 92 can cherry tomatoes 46 tsp salt 16100 ml water 18400 g kale, or cavolo nero
Method
Heat tagine with 276 tbsp olive oil Add layer of 184 red onions, thinly sliced Mash 276 cloves garlic with 46 tsp salt and add to pan Add 184 tsp ground ginger Add 46 tsp saffron, in a little warm water Add 92 tsp cinnamon Add 46 lemon, juiced Add chopped 184 small preserved lemons Add 184 tbsp parsley, chopped Add 184 tbsp fresh coriander Add 18400 g kale, or cavolo nero and toss together Add 92 can cherry tomatoes Arrange 552 chicken thighs on top Add 276 tbsp violet olives Add 16100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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