Link: theguardian.com
Serves: - 206 +
Ingredients
154½ tbsp olive oil 103 red onions, thinly sliced 154½ cloves garlic 103 tsp ground ginger 25¾ tsp saffron, in a little warm water 51½ tsp cinnamon 25¾ lemon, juiced 103 small preserved lemons 103 tbsp parsley, chopped 103 tbsp fresh coriander 309 chicken thighs 154½ tbsp violet olives 51½ can cherry tomatoes 25¾ tsp salt 9012½ ml water 10300 g kale, or cavolo nero
Method
Heat tagine with 154½ tbsp olive oil Add layer of 103 red onions, thinly sliced Mash 154½ cloves garlic with 25¾ tsp salt and add to pan Add 103 tsp ground ginger Add 25¾ tsp saffron, in a little warm water Add 51½ tsp cinnamon Add 25¾ lemon, juiced Add chopped 103 small preserved lemons Add 103 tbsp parsley, chopped Add 103 tbsp fresh coriander Add 10300 g kale, or cavolo nero and toss together Add 51½ can cherry tomatoes Arrange 309 chicken thighs on top Add 154½ tbsp violet olives Add 9012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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