Link: theguardian.com
Serves: - 226 +
Ingredients
169½ tbsp olive oil 113 red onions, thinly sliced 169½ cloves garlic 113 tsp ground ginger 28¼ tsp saffron, in a little warm water 56½ tsp cinnamon 28¼ lemon, juiced 113 small preserved lemons 113 tbsp parsley, chopped 113 tbsp fresh coriander 339 chicken thighs 169½ tbsp violet olives 56½ can cherry tomatoes 28¼ tsp salt 9887½ ml water 11300 g kale, or cavolo nero
Method
Heat tagine with 169½ tbsp olive oil Add layer of 113 red onions, thinly sliced Mash 169½ cloves garlic with 28¼ tsp salt and add to pan Add 113 tsp ground ginger Add 28¼ tsp saffron, in a little warm water Add 56½ tsp cinnamon Add 28¼ lemon, juiced Add chopped 113 small preserved lemons Add 113 tbsp parsley, chopped Add 113 tbsp fresh coriander Add 11300 g kale, or cavolo nero and toss together Add 56½ can cherry tomatoes Arrange 339 chicken thighs on top Add 169½ tbsp violet olives Add 9887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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