Link: theguardian.com
Serves: - 420 +
Ingredients
315 tbsp olive oil 210 red onions, thinly sliced 315 cloves garlic 210 tsp ground ginger 52½ tsp saffron, in a little warm water 105 tsp cinnamon 52½ lemon, juiced 210 small preserved lemons 210 tbsp parsley, chopped 210 tbsp fresh coriander 630 chicken thighs 315 tbsp violet olives 105 can cherry tomatoes 52½ tsp salt 18375 ml water 21000 g kale, or cavolo nero
Method
Heat tagine with 315 tbsp olive oil Add layer of 210 red onions, thinly sliced Mash 315 cloves garlic with 52½ tsp salt and add to pan Add 210 tsp ground ginger Add 52½ tsp saffron, in a little warm water Add 105 tsp cinnamon Add 52½ lemon, juiced Add chopped 210 small preserved lemons Add 210 tbsp parsley, chopped Add 210 tbsp fresh coriander Add 21000 g kale, or cavolo nero and toss together Add 105 can cherry tomatoes Arrange 630 chicken thighs on top Add 315 tbsp violet olives Add 18375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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