Link: theguardian.com
Serves: - 444 +
Ingredients
333 tbsp olive oil 222 red onions, thinly sliced 333 cloves garlic 222 tsp ground ginger 55½ tsp saffron, in a little warm water 111 tsp cinnamon 55½ lemon, juiced 222 small preserved lemons 222 tbsp parsley, chopped 222 tbsp fresh coriander 666 chicken thighs 333 tbsp violet olives 111 can cherry tomatoes 55½ tsp salt 19425 ml water 22200 g kale, or cavolo nero
Method
Heat tagine with 333 tbsp olive oil Add layer of 222 red onions, thinly sliced Mash 333 cloves garlic with 55½ tsp salt and add to pan Add 222 tsp ground ginger Add 55½ tsp saffron, in a little warm water Add 111 tsp cinnamon Add 55½ lemon, juiced Add chopped 222 small preserved lemons Add 222 tbsp parsley, chopped Add 222 tbsp fresh coriander Add 22200 g kale, or cavolo nero and toss together Add 111 can cherry tomatoes Arrange 666 chicken thighs on top Add 333 tbsp violet olives Add 19425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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