Link: theguardian.com
Serves: - 274 +
Ingredients
205½ tbsp olive oil 137 red onions, thinly sliced 205½ cloves garlic 137 tsp ground ginger 34¼ tsp saffron, in a little warm water 68½ tsp cinnamon 34¼ lemon, juiced 137 small preserved lemons 137 tbsp parsley, chopped 137 tbsp fresh coriander 411 chicken thighs 205½ tbsp violet olives 68½ can cherry tomatoes 34¼ tsp salt 11987½ ml water 13700 g kale, or cavolo nero
Method
Heat tagine with 205½ tbsp olive oil Add layer of 137 red onions, thinly sliced Mash 205½ cloves garlic with 34¼ tsp salt and add to pan Add 137 tsp ground ginger Add 34¼ tsp saffron, in a little warm water Add 68½ tsp cinnamon Add 34¼ lemon, juiced Add chopped 137 small preserved lemons Add 137 tbsp parsley, chopped Add 137 tbsp fresh coriander Add 13700 g kale, or cavolo nero and toss together Add 68½ can cherry tomatoes Arrange 411 chicken thighs on top Add 205½ tbsp violet olives Add 11987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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