Link: theguardian.com
Serves: - 398 +
Ingredients
298½ tbsp olive oil 199 red onions, thinly sliced 298½ cloves garlic 199 tsp ground ginger 49¾ tsp saffron, in a little warm water 99½ tsp cinnamon 49¾ lemon, juiced 199 small preserved lemons 199 tbsp parsley, chopped 199 tbsp fresh coriander 597 chicken thighs 298½ tbsp violet olives 99½ can cherry tomatoes 49¾ tsp salt 17412½ ml water 19900 g kale, or cavolo nero
Method
Heat tagine with 298½ tbsp olive oil Add layer of 199 red onions, thinly sliced Mash 298½ cloves garlic with 49¾ tsp salt and add to pan Add 199 tsp ground ginger Add 49¾ tsp saffron, in a little warm water Add 99½ tsp cinnamon Add 49¾ lemon, juiced Add chopped 199 small preserved lemons Add 199 tbsp parsley, chopped Add 199 tbsp fresh coriander Add 19900 g kale, or cavolo nero and toss together Add 99½ can cherry tomatoes Arrange 597 chicken thighs on top Add 298½ tbsp violet olives Add 17412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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