Link: theguardian.com
Serves: - 284 +
Ingredients
213 tbsp olive oil 142 red onions, thinly sliced 213 cloves garlic 142 tsp ground ginger 35½ tsp saffron, in a little warm water 71 tsp cinnamon 35½ lemon, juiced 142 small preserved lemons 142 tbsp parsley, chopped 142 tbsp fresh coriander 426 chicken thighs 213 tbsp violet olives 71 can cherry tomatoes 35½ tsp salt 12425 ml water 14200 g kale, or cavolo nero
Method
Heat tagine with 213 tbsp olive oil Add layer of 142 red onions, thinly sliced Mash 213 cloves garlic with 35½ tsp salt and add to pan Add 142 tsp ground ginger Add 35½ tsp saffron, in a little warm water Add 71 tsp cinnamon Add 35½ lemon, juiced Add chopped 142 small preserved lemons Add 142 tbsp parsley, chopped Add 142 tbsp fresh coriander Add 14200 g kale, or cavolo nero and toss together Add 71 can cherry tomatoes Arrange 426 chicken thighs on top Add 213 tbsp violet olives Add 12425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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