Link: theguardian.com
Serves: - 392 +
Ingredients
294 tbsp olive oil 196 red onions, thinly sliced 294 cloves garlic 196 tsp ground ginger 49 tsp saffron, in a little warm water 98 tsp cinnamon 49 lemon, juiced 196 small preserved lemons 196 tbsp parsley, chopped 196 tbsp fresh coriander 588 chicken thighs 294 tbsp violet olives 98 can cherry tomatoes 49 tsp salt 17150 ml water 19600 g kale, or cavolo nero
Method
Heat tagine with 294 tbsp olive oil Add layer of 196 red onions, thinly sliced Mash 294 cloves garlic with 49 tsp salt and add to pan Add 196 tsp ground ginger Add 49 tsp saffron, in a little warm water Add 98 tsp cinnamon Add 49 lemon, juiced Add chopped 196 small preserved lemons Add 196 tbsp parsley, chopped Add 196 tbsp fresh coriander Add 19600 g kale, or cavolo nero and toss together Add 98 can cherry tomatoes Arrange 588 chicken thighs on top Add 294 tbsp violet olives Add 17150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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