Link: theguardian.com
Serves: - 464 +
Ingredients
348 tbsp olive oil 232 red onions, thinly sliced 348 cloves garlic 232 tsp ground ginger 58 tsp saffron, in a little warm water 116 tsp cinnamon 58 lemon, juiced 232 small preserved lemons 232 tbsp parsley, chopped 232 tbsp fresh coriander 696 chicken thighs 348 tbsp violet olives 116 can cherry tomatoes 58 tsp salt 20300 ml water 23200 g kale, or cavolo nero
Method
Heat tagine with 348 tbsp olive oil Add layer of 232 red onions, thinly sliced Mash 348 cloves garlic with 58 tsp salt and add to pan Add 232 tsp ground ginger Add 58 tsp saffron, in a little warm water Add 116 tsp cinnamon Add 58 lemon, juiced Add chopped 232 small preserved lemons Add 232 tbsp parsley, chopped Add 232 tbsp fresh coriander Add 23200 g kale, or cavolo nero and toss together Add 116 can cherry tomatoes Arrange 696 chicken thighs on top Add 348 tbsp violet olives Add 20300 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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