Link: theguardian.com
Serves: - 242 +
Ingredients
181½ tbsp olive oil 121 red onions, thinly sliced 181½ cloves garlic 121 tsp ground ginger 30¼ tsp saffron, in a little warm water 60½ tsp cinnamon 30¼ lemon, juiced 121 small preserved lemons 121 tbsp parsley, chopped 121 tbsp fresh coriander 363 chicken thighs 181½ tbsp violet olives 60½ can cherry tomatoes 30¼ tsp salt 10587½ ml water 12100 g kale, or cavolo nero
Method
Heat tagine with 181½ tbsp olive oil Add layer of 121 red onions, thinly sliced Mash 181½ cloves garlic with 30¼ tsp salt and add to pan Add 121 tsp ground ginger Add 30¼ tsp saffron, in a little warm water Add 60½ tsp cinnamon Add 30¼ lemon, juiced Add chopped 121 small preserved lemons Add 121 tbsp parsley, chopped Add 121 tbsp fresh coriander Add 12100 g kale, or cavolo nero and toss together Add 60½ can cherry tomatoes Arrange 363 chicken thighs on top Add 181½ tbsp violet olives Add 10587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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