Link: theguardian.com
Serves: - 438 +
Ingredients
328½ tbsp olive oil 219 red onions, thinly sliced 328½ cloves garlic 219 tsp ground ginger 54¾ tsp saffron, in a little warm water 109½ tsp cinnamon 54¾ lemon, juiced 219 small preserved lemons 219 tbsp parsley, chopped 219 tbsp fresh coriander 657 chicken thighs 328½ tbsp violet olives 109½ can cherry tomatoes 54¾ tsp salt 19162½ ml water 21900 g kale, or cavolo nero
Method
Heat tagine with 328½ tbsp olive oil Add layer of 219 red onions, thinly sliced Mash 328½ cloves garlic with 54¾ tsp salt and add to pan Add 219 tsp ground ginger Add 54¾ tsp saffron, in a little warm water Add 109½ tsp cinnamon Add 54¾ lemon, juiced Add chopped 219 small preserved lemons Add 219 tbsp parsley, chopped Add 219 tbsp fresh coriander Add 21900 g kale, or cavolo nero and toss together Add 109½ can cherry tomatoes Arrange 657 chicken thighs on top Add 328½ tbsp violet olives Add 19162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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