Link: theguardian.com
Serves: - 396 +
Ingredients
297 tbsp olive oil 198 red onions, thinly sliced 297 cloves garlic 198 tsp ground ginger 49½ tsp saffron, in a little warm water 99 tsp cinnamon 49½ lemon, juiced 198 small preserved lemons 198 tbsp parsley, chopped 198 tbsp fresh coriander 594 chicken thighs 297 tbsp violet olives 99 can cherry tomatoes 49½ tsp salt 17325 ml water 19800 g kale, or cavolo nero
Method
Heat tagine with 297 tbsp olive oil Add layer of 198 red onions, thinly sliced Mash 297 cloves garlic with 49½ tsp salt and add to pan Add 198 tsp ground ginger Add 49½ tsp saffron, in a little warm water Add 99 tsp cinnamon Add 49½ lemon, juiced Add chopped 198 small preserved lemons Add 198 tbsp parsley, chopped Add 198 tbsp fresh coriander Add 19800 g kale, or cavolo nero and toss together Add 99 can cherry tomatoes Arrange 594 chicken thighs on top Add 297 tbsp violet olives Add 17325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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