Link: theguardian.com
Serves: - 388 +
Ingredients
291 tbsp olive oil 194 red onions, thinly sliced 291 cloves garlic 194 tsp ground ginger 48½ tsp saffron, in a little warm water 97 tsp cinnamon 48½ lemon, juiced 194 small preserved lemons 194 tbsp parsley, chopped 194 tbsp fresh coriander 582 chicken thighs 291 tbsp violet olives 97 can cherry tomatoes 48½ tsp salt 16975 ml water 19400 g kale, or cavolo nero
Method
Heat tagine with 291 tbsp olive oil Add layer of 194 red onions, thinly sliced Mash 291 cloves garlic with 48½ tsp salt and add to pan Add 194 tsp ground ginger Add 48½ tsp saffron, in a little warm water Add 97 tsp cinnamon Add 48½ lemon, juiced Add chopped 194 small preserved lemons Add 194 tbsp parsley, chopped Add 194 tbsp fresh coriander Add 19400 g kale, or cavolo nero and toss together Add 97 can cherry tomatoes Arrange 582 chicken thighs on top Add 291 tbsp violet olives Add 16975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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