Link: theguardian.com
Serves: - 238 +
Ingredients
178½ tbsp olive oil 119 red onions, thinly sliced 178½ cloves garlic 119 tsp ground ginger 29¾ tsp saffron, in a little warm water 59½ tsp cinnamon 29¾ lemon, juiced 119 small preserved lemons 119 tbsp parsley, chopped 119 tbsp fresh coriander 357 chicken thighs 178½ tbsp violet olives 59½ can cherry tomatoes 29¾ tsp salt 10412½ ml water 11900 g kale, or cavolo nero
Method
Heat tagine with 178½ tbsp olive oil Add layer of 119 red onions, thinly sliced Mash 178½ cloves garlic with 29¾ tsp salt and add to pan Add 119 tsp ground ginger Add 29¾ tsp saffron, in a little warm water Add 59½ tsp cinnamon Add 29¾ lemon, juiced Add chopped 119 small preserved lemons Add 119 tbsp parsley, chopped Add 119 tbsp fresh coriander Add 11900 g kale, or cavolo nero and toss together Add 59½ can cherry tomatoes Arrange 357 chicken thighs on top Add 178½ tbsp violet olives Add 10412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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