Link: theguardian.com
Serves: - 384 +
Ingredients
288 tbsp olive oil 192 red onions, thinly sliced 288 cloves garlic 192 tsp ground ginger 48 tsp saffron, in a little warm water 96 tsp cinnamon 48 lemon, juiced 192 small preserved lemons 192 tbsp parsley, chopped 192 tbsp fresh coriander 576 chicken thighs 288 tbsp violet olives 96 can cherry tomatoes 48 tsp salt 16800 ml water 19200 g kale, or cavolo nero
Method
Heat tagine with 288 tbsp olive oil Add layer of 192 red onions, thinly sliced Mash 288 cloves garlic with 48 tsp salt and add to pan Add 192 tsp ground ginger Add 48 tsp saffron, in a little warm water Add 96 tsp cinnamon Add 48 lemon, juiced Add chopped 192 small preserved lemons Add 192 tbsp parsley, chopped Add 192 tbsp fresh coriander Add 19200 g kale, or cavolo nero and toss together Add 96 can cherry tomatoes Arrange 576 chicken thighs on top Add 288 tbsp violet olives Add 16800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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