Link: theguardian.com
Serves: - 202 +
Ingredients
151½ tbsp olive oil 101 red onions, thinly sliced 151½ cloves garlic 101 tsp ground ginger 25¼ tsp saffron, in a little warm water 50½ tsp cinnamon 25¼ lemon, juiced 101 small preserved lemons 101 tbsp parsley, chopped 101 tbsp fresh coriander 303 chicken thighs 151½ tbsp violet olives 50½ can cherry tomatoes 25¼ tsp salt 8837½ ml water 10100 g kale, or cavolo nero
Method
Heat tagine with 151½ tbsp olive oil Add layer of 101 red onions, thinly sliced Mash 151½ cloves garlic with 25¼ tsp salt and add to pan Add 101 tsp ground ginger Add 25¼ tsp saffron, in a little warm water Add 50½ tsp cinnamon Add 25¼ lemon, juiced Add chopped 101 small preserved lemons Add 101 tbsp parsley, chopped Add 101 tbsp fresh coriander Add 10100 g kale, or cavolo nero and toss together Add 50½ can cherry tomatoes Arrange 303 chicken thighs on top Add 151½ tbsp violet olives Add 8837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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