Link: theguardian.com
Serves: - 378 +
Ingredients
283½ tbsp olive oil 189 red onions, thinly sliced 283½ cloves garlic 189 tsp ground ginger 47¼ tsp saffron, in a little warm water 94½ tsp cinnamon 47¼ lemon, juiced 189 small preserved lemons 189 tbsp parsley, chopped 189 tbsp fresh coriander 567 chicken thighs 283½ tbsp violet olives 94½ can cherry tomatoes 47¼ tsp salt 16537½ ml water 18900 g kale, or cavolo nero
Method
Heat tagine with 283½ tbsp olive oil Add layer of 189 red onions, thinly sliced Mash 283½ cloves garlic with 47¼ tsp salt and add to pan Add 189 tsp ground ginger Add 47¼ tsp saffron, in a little warm water Add 94½ tsp cinnamon Add 47¼ lemon, juiced Add chopped 189 small preserved lemons Add 189 tbsp parsley, chopped Add 189 tbsp fresh coriander Add 18900 g kale, or cavolo nero and toss together Add 94½ can cherry tomatoes Arrange 567 chicken thighs on top Add 283½ tbsp violet olives Add 16537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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