Link: theguardian.com
Serves: - 460 +
Ingredients
345 tbsp olive oil 230 red onions, thinly sliced 345 cloves garlic 230 tsp ground ginger 57½ tsp saffron, in a little warm water 115 tsp cinnamon 57½ lemon, juiced 230 small preserved lemons 230 tbsp parsley, chopped 230 tbsp fresh coriander 690 chicken thighs 345 tbsp violet olives 115 can cherry tomatoes 57½ tsp salt 20125 ml water 23000 g kale, or cavolo nero
Method
Heat tagine with 345 tbsp olive oil Add layer of 230 red onions, thinly sliced Mash 345 cloves garlic with 57½ tsp salt and add to pan Add 230 tsp ground ginger Add 57½ tsp saffron, in a little warm water Add 115 tsp cinnamon Add 57½ lemon, juiced Add chopped 230 small preserved lemons Add 230 tbsp parsley, chopped Add 230 tbsp fresh coriander Add 23000 g kale, or cavolo nero and toss together Add 115 can cherry tomatoes Arrange 690 chicken thighs on top Add 345 tbsp violet olives Add 20125 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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