Link: theguardian.com
Serves: - 278 +
Ingredients
208½ tbsp olive oil 139 red onions, thinly sliced 208½ cloves garlic 139 tsp ground ginger 34¾ tsp saffron, in a little warm water 69½ tsp cinnamon 34¾ lemon, juiced 139 small preserved lemons 139 tbsp parsley, chopped 139 tbsp fresh coriander 417 chicken thighs 208½ tbsp violet olives 69½ can cherry tomatoes 34¾ tsp salt 12162½ ml water 13900 g kale, or cavolo nero
Method
Heat tagine with 208½ tbsp olive oil Add layer of 139 red onions, thinly sliced Mash 208½ cloves garlic with 34¾ tsp salt and add to pan Add 139 tsp ground ginger Add 34¾ tsp saffron, in a little warm water Add 69½ tsp cinnamon Add 34¾ lemon, juiced Add chopped 139 small preserved lemons Add 139 tbsp parsley, chopped Add 139 tbsp fresh coriander Add 13900 g kale, or cavolo nero and toss together Add 69½ can cherry tomatoes Arrange 417 chicken thighs on top Add 208½ tbsp violet olives Add 12162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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