Link: theguardian.com
Serves: - 222 +
Ingredients
166½ tbsp olive oil 111 red onions, thinly sliced 166½ cloves garlic 111 tsp ground ginger 27¾ tsp saffron, in a little warm water 55½ tsp cinnamon 27¾ lemon, juiced 111 small preserved lemons 111 tbsp parsley, chopped 111 tbsp fresh coriander 333 chicken thighs 166½ tbsp violet olives 55½ can cherry tomatoes 27¾ tsp salt 9712½ ml water 11100 g kale, or cavolo nero
Method
Heat tagine with 166½ tbsp olive oil Add layer of 111 red onions, thinly sliced Mash 166½ cloves garlic with 27¾ tsp salt and add to pan Add 111 tsp ground ginger Add 27¾ tsp saffron, in a little warm water Add 55½ tsp cinnamon Add 27¾ lemon, juiced Add chopped 111 small preserved lemons Add 111 tbsp parsley, chopped Add 111 tbsp fresh coriander Add 11100 g kale, or cavolo nero and toss together Add 55½ can cherry tomatoes Arrange 333 chicken thighs on top Add 166½ tbsp violet olives Add 9712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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