Link: theguardian.com
Serves: - 376 +
Ingredients
282 tbsp olive oil 188 red onions, thinly sliced 282 cloves garlic 188 tsp ground ginger 47 tsp saffron, in a little warm water 94 tsp cinnamon 47 lemon, juiced 188 small preserved lemons 188 tbsp parsley, chopped 188 tbsp fresh coriander 564 chicken thighs 282 tbsp violet olives 94 can cherry tomatoes 47 tsp salt 16450 ml water 18800 g kale, or cavolo nero
Method
Heat tagine with 282 tbsp olive oil Add layer of 188 red onions, thinly sliced Mash 282 cloves garlic with 47 tsp salt and add to pan Add 188 tsp ground ginger Add 47 tsp saffron, in a little warm water Add 94 tsp cinnamon Add 47 lemon, juiced Add chopped 188 small preserved lemons Add 188 tbsp parsley, chopped Add 188 tbsp fresh coriander Add 18800 g kale, or cavolo nero and toss together Add 94 can cherry tomatoes Arrange 564 chicken thighs on top Add 282 tbsp violet olives Add 16450 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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