Link: theguardian.com
Serves: - 248 +
Ingredients
186 tbsp olive oil 124 red onions, thinly sliced 186 cloves garlic 124 tsp ground ginger 31 tsp saffron, in a little warm water 62 tsp cinnamon 31 lemon, juiced 124 small preserved lemons 124 tbsp parsley, chopped 124 tbsp fresh coriander 372 chicken thighs 186 tbsp violet olives 62 can cherry tomatoes 31 tsp salt 10850 ml water 12400 g kale, or cavolo nero
Method
Heat tagine with 186 tbsp olive oil Add layer of 124 red onions, thinly sliced Mash 186 cloves garlic with 31 tsp salt and add to pan Add 124 tsp ground ginger Add 31 tsp saffron, in a little warm water Add 62 tsp cinnamon Add 31 lemon, juiced Add chopped 124 small preserved lemons Add 124 tbsp parsley, chopped Add 124 tbsp fresh coriander Add 12400 g kale, or cavolo nero and toss together Add 62 can cherry tomatoes Arrange 372 chicken thighs on top Add 186 tbsp violet olives Add 10850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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