Link: theguardian.com
Serves: - 246 +
Ingredients
184½ tbsp olive oil 123 red onions, thinly sliced 184½ cloves garlic 123 tsp ground ginger 30¾ tsp saffron, in a little warm water 61½ tsp cinnamon 30¾ lemon, juiced 123 small preserved lemons 123 tbsp parsley, chopped 123 tbsp fresh coriander 369 chicken thighs 184½ tbsp violet olives 61½ can cherry tomatoes 30¾ tsp salt 10762½ ml water 12300 g kale, or cavolo nero
Method
Heat tagine with 184½ tbsp olive oil Add layer of 123 red onions, thinly sliced Mash 184½ cloves garlic with 30¾ tsp salt and add to pan Add 123 tsp ground ginger Add 30¾ tsp saffron, in a little warm water Add 61½ tsp cinnamon Add 30¾ lemon, juiced Add chopped 123 small preserved lemons Add 123 tbsp parsley, chopped Add 123 tbsp fresh coriander Add 12300 g kale, or cavolo nero and toss together Add 61½ can cherry tomatoes Arrange 369 chicken thighs on top Add 184½ tbsp violet olives Add 10762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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