Link: theguardian.com
Serves: - 394 +
Ingredients
295½ tbsp olive oil 197 red onions, thinly sliced 295½ cloves garlic 197 tsp ground ginger 49¼ tsp saffron, in a little warm water 98½ tsp cinnamon 49¼ lemon, juiced 197 small preserved lemons 197 tbsp parsley, chopped 197 tbsp fresh coriander 591 chicken thighs 295½ tbsp violet olives 98½ can cherry tomatoes 49¼ tsp salt 17237½ ml water 19700 g kale, or cavolo nero
Method
Heat tagine with 295½ tbsp olive oil Add layer of 197 red onions, thinly sliced Mash 295½ cloves garlic with 49¼ tsp salt and add to pan Add 197 tsp ground ginger Add 49¼ tsp saffron, in a little warm water Add 98½ tsp cinnamon Add 49¼ lemon, juiced Add chopped 197 small preserved lemons Add 197 tbsp parsley, chopped Add 197 tbsp fresh coriander Add 19700 g kale, or cavolo nero and toss together Add 98½ can cherry tomatoes Arrange 591 chicken thighs on top Add 295½ tbsp violet olives Add 17237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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