Link: theguardian.com
Serves: - 230 +
Ingredients
172½ tbsp olive oil 115 red onions, thinly sliced 172½ cloves garlic 115 tsp ground ginger 28¾ tsp saffron, in a little warm water 57½ tsp cinnamon 28¾ lemon, juiced 115 small preserved lemons 115 tbsp parsley, chopped 115 tbsp fresh coriander 345 chicken thighs 172½ tbsp violet olives 57½ can cherry tomatoes 28¾ tsp salt 10062½ ml water 11500 g kale, or cavolo nero
Method
Heat tagine with 172½ tbsp olive oil Add layer of 115 red onions, thinly sliced Mash 172½ cloves garlic with 28¾ tsp salt and add to pan Add 115 tsp ground ginger Add 28¾ tsp saffron, in a little warm water Add 57½ tsp cinnamon Add 28¾ lemon, juiced Add chopped 115 small preserved lemons Add 115 tbsp parsley, chopped Add 115 tbsp fresh coriander Add 11500 g kale, or cavolo nero and toss together Add 57½ can cherry tomatoes Arrange 345 chicken thighs on top Add 172½ tbsp violet olives Add 10062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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