Link: theguardian.com
Serves: - 372 +
Ingredients
279 tbsp olive oil 186 red onions, thinly sliced 279 cloves garlic 186 tsp ground ginger 46½ tsp saffron, in a little warm water 93 tsp cinnamon 46½ lemon, juiced 186 small preserved lemons 186 tbsp parsley, chopped 186 tbsp fresh coriander 558 chicken thighs 279 tbsp violet olives 93 can cherry tomatoes 46½ tsp salt 16275 ml water 18600 g kale, or cavolo nero
Method
Heat tagine with 279 tbsp olive oil Add layer of 186 red onions, thinly sliced Mash 279 cloves garlic with 46½ tsp salt and add to pan Add 186 tsp ground ginger Add 46½ tsp saffron, in a little warm water Add 93 tsp cinnamon Add 46½ lemon, juiced Add chopped 186 small preserved lemons Add 186 tbsp parsley, chopped Add 186 tbsp fresh coriander Add 18600 g kale, or cavolo nero and toss together Add 93 can cherry tomatoes Arrange 558 chicken thighs on top Add 279 tbsp violet olives Add 16275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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