Link: theguardian.com
Serves: - 244 +
Ingredients
183 tbsp olive oil 122 red onions, thinly sliced 183 cloves garlic 122 tsp ground ginger 30½ tsp saffron, in a little warm water 61 tsp cinnamon 30½ lemon, juiced 122 small preserved lemons 122 tbsp parsley, chopped 122 tbsp fresh coriander 366 chicken thighs 183 tbsp violet olives 61 can cherry tomatoes 30½ tsp salt 10675 ml water 12200 g kale, or cavolo nero
Method
Heat tagine with 183 tbsp olive oil Add layer of 122 red onions, thinly sliced Mash 183 cloves garlic with 30½ tsp salt and add to pan Add 122 tsp ground ginger Add 30½ tsp saffron, in a little warm water Add 61 tsp cinnamon Add 30½ lemon, juiced Add chopped 122 small preserved lemons Add 122 tbsp parsley, chopped Add 122 tbsp fresh coriander Add 12200 g kale, or cavolo nero and toss together Add 61 can cherry tomatoes Arrange 366 chicken thighs on top Add 183 tbsp violet olives Add 10675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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