Link: theguardian.com
Serves: - 432 +
Ingredients
324 tbsp olive oil 216 red onions, thinly sliced 324 cloves garlic 216 tsp ground ginger 54 tsp saffron, in a little warm water 108 tsp cinnamon 54 lemon, juiced 216 small preserved lemons 216 tbsp parsley, chopped 216 tbsp fresh coriander 648 chicken thighs 324 tbsp violet olives 108 can cherry tomatoes 54 tsp salt 18900 ml water 21600 g kale, or cavolo nero
Method
Heat tagine with 324 tbsp olive oil Add layer of 216 red onions, thinly sliced Mash 324 cloves garlic with 54 tsp salt and add to pan Add 216 tsp ground ginger Add 54 tsp saffron, in a little warm water Add 108 tsp cinnamon Add 54 lemon, juiced Add chopped 216 small preserved lemons Add 216 tbsp parsley, chopped Add 216 tbsp fresh coriander Add 21600 g kale, or cavolo nero and toss together Add 108 can cherry tomatoes Arrange 648 chicken thighs on top Add 324 tbsp violet olives Add 18900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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