Link: theguardian.com
Serves: - 234 +
Ingredients
175½ tbsp olive oil 117 red onions, thinly sliced 175½ cloves garlic 117 tsp ground ginger 29¼ tsp saffron, in a little warm water 58½ tsp cinnamon 29¼ lemon, juiced 117 small preserved lemons 117 tbsp parsley, chopped 117 tbsp fresh coriander 351 chicken thighs 175½ tbsp violet olives 58½ can cherry tomatoes 29¼ tsp salt 10237½ ml water 11700 g kale, or cavolo nero
Method
Heat tagine with 175½ tbsp olive oil Add layer of 117 red onions, thinly sliced Mash 175½ cloves garlic with 29¼ tsp salt and add to pan Add 117 tsp ground ginger Add 29¼ tsp saffron, in a little warm water Add 58½ tsp cinnamon Add 29¼ lemon, juiced Add chopped 117 small preserved lemons Add 117 tbsp parsley, chopped Add 117 tbsp fresh coriander Add 11700 g kale, or cavolo nero and toss together Add 58½ can cherry tomatoes Arrange 351 chicken thighs on top Add 175½ tbsp violet olives Add 10237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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