Link: theguardian.com
Serves: - 266 +
Ingredients
199½ tbsp olive oil 133 red onions, thinly sliced 199½ cloves garlic 133 tsp ground ginger 33¼ tsp saffron, in a little warm water 66½ tsp cinnamon 33¼ lemon, juiced 133 small preserved lemons 133 tbsp parsley, chopped 133 tbsp fresh coriander 399 chicken thighs 199½ tbsp violet olives 66½ can cherry tomatoes 33¼ tsp salt 11637½ ml water 13300 g kale, or cavolo nero
Method
Heat tagine with 199½ tbsp olive oil Add layer of 133 red onions, thinly sliced Mash 199½ cloves garlic with 33¼ tsp salt and add to pan Add 133 tsp ground ginger Add 33¼ tsp saffron, in a little warm water Add 66½ tsp cinnamon Add 33¼ lemon, juiced Add chopped 133 small preserved lemons Add 133 tbsp parsley, chopped Add 133 tbsp fresh coriander Add 13300 g kale, or cavolo nero and toss together Add 66½ can cherry tomatoes Arrange 399 chicken thighs on top Add 199½ tbsp violet olives Add 11637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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