Link: theguardian.com
Serves: - 386 +
Ingredients
289½ tbsp olive oil 193 red onions, thinly sliced 289½ cloves garlic 193 tsp ground ginger 48¼ tsp saffron, in a little warm water 96½ tsp cinnamon 48¼ lemon, juiced 193 small preserved lemons 193 tbsp parsley, chopped 193 tbsp fresh coriander 579 chicken thighs 289½ tbsp violet olives 96½ can cherry tomatoes 48¼ tsp salt 16887½ ml water 19300 g kale, or cavolo nero
Method
Heat tagine with 289½ tbsp olive oil Add layer of 193 red onions, thinly sliced Mash 289½ cloves garlic with 48¼ tsp salt and add to pan Add 193 tsp ground ginger Add 48¼ tsp saffron, in a little warm water Add 96½ tsp cinnamon Add 48¼ lemon, juiced Add chopped 193 small preserved lemons Add 193 tbsp parsley, chopped Add 193 tbsp fresh coriander Add 19300 g kale, or cavolo nero and toss together Add 96½ can cherry tomatoes Arrange 579 chicken thighs on top Add 289½ tbsp violet olives Add 16887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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