Link: theguardian.com
Serves: - 416 +
Ingredients
312 tbsp olive oil 208 red onions, thinly sliced 312 cloves garlic 208 tsp ground ginger 52 tsp saffron, in a little warm water 104 tsp cinnamon 52 lemon, juiced 208 small preserved lemons 208 tbsp parsley, chopped 208 tbsp fresh coriander 624 chicken thighs 312 tbsp violet olives 104 can cherry tomatoes 52 tsp salt 18200 ml water 20800 g kale, or cavolo nero
Method
Heat tagine with 312 tbsp olive oil Add layer of 208 red onions, thinly sliced Mash 312 cloves garlic with 52 tsp salt and add to pan Add 208 tsp ground ginger Add 52 tsp saffron, in a little warm water Add 104 tsp cinnamon Add 52 lemon, juiced Add chopped 208 small preserved lemons Add 208 tbsp parsley, chopped Add 208 tbsp fresh coriander Add 20800 g kale, or cavolo nero and toss together Add 104 can cherry tomatoes Arrange 624 chicken thighs on top Add 312 tbsp violet olives Add 18200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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