Link: theguardian.com
Serves: - 268 +
Ingredients
201 tbsp olive oil 134 red onions, thinly sliced 201 cloves garlic 134 tsp ground ginger 33½ tsp saffron, in a little warm water 67 tsp cinnamon 33½ lemon, juiced 134 small preserved lemons 134 tbsp parsley, chopped 134 tbsp fresh coriander 402 chicken thighs 201 tbsp violet olives 67 can cherry tomatoes 33½ tsp salt 11725 ml water 13400 g kale, or cavolo nero
Method
Heat tagine with 201 tbsp olive oil Add layer of 134 red onions, thinly sliced Mash 201 cloves garlic with 33½ tsp salt and add to pan Add 134 tsp ground ginger Add 33½ tsp saffron, in a little warm water Add 67 tsp cinnamon Add 33½ lemon, juiced Add chopped 134 small preserved lemons Add 134 tbsp parsley, chopped Add 134 tbsp fresh coriander Add 13400 g kale, or cavolo nero and toss together Add 67 can cherry tomatoes Arrange 402 chicken thighs on top Add 201 tbsp violet olives Add 11725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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