Link: theguardian.com
Serves: - 214 +
Ingredients
160½ tbsp olive oil 107 red onions, thinly sliced 160½ cloves garlic 107 tsp ground ginger 26¾ tsp saffron, in a little warm water 53½ tsp cinnamon 26¾ lemon, juiced 107 small preserved lemons 107 tbsp parsley, chopped 107 tbsp fresh coriander 321 chicken thighs 160½ tbsp violet olives 53½ can cherry tomatoes 26¾ tsp salt 9362½ ml water 10700 g kale, or cavolo nero
Method
Heat tagine with 160½ tbsp olive oil Add layer of 107 red onions, thinly sliced Mash 160½ cloves garlic with 26¾ tsp salt and add to pan Add 107 tsp ground ginger Add 26¾ tsp saffron, in a little warm water Add 53½ tsp cinnamon Add 26¾ lemon, juiced Add chopped 107 small preserved lemons Add 107 tbsp parsley, chopped Add 107 tbsp fresh coriander Add 10700 g kale, or cavolo nero and toss together Add 53½ can cherry tomatoes Arrange 321 chicken thighs on top Add 160½ tbsp violet olives Add 9362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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