Link: theguardian.com
Serves: - 380 +
Ingredients
285 tbsp olive oil 190 red onions, thinly sliced 285 cloves garlic 190 tsp ground ginger 47½ tsp saffron, in a little warm water 95 tsp cinnamon 47½ lemon, juiced 190 small preserved lemons 190 tbsp parsley, chopped 190 tbsp fresh coriander 570 chicken thighs 285 tbsp violet olives 95 can cherry tomatoes 47½ tsp salt 16625 ml water 19000 g kale, or cavolo nero
Method
Heat tagine with 285 tbsp olive oil Add layer of 190 red onions, thinly sliced Mash 285 cloves garlic with 47½ tsp salt and add to pan Add 190 tsp ground ginger Add 47½ tsp saffron, in a little warm water Add 95 tsp cinnamon Add 47½ lemon, juiced Add chopped 190 small preserved lemons Add 190 tbsp parsley, chopped Add 190 tbsp fresh coriander Add 19000 g kale, or cavolo nero and toss together Add 95 can cherry tomatoes Arrange 570 chicken thighs on top Add 285 tbsp violet olives Add 16625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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