Link: theguardian.com
Serves: - 286 +
Ingredients
214½ tbsp olive oil 143 red onions, thinly sliced 214½ cloves garlic 143 tsp ground ginger 35¾ tsp saffron, in a little warm water 71½ tsp cinnamon 35¾ lemon, juiced 143 small preserved lemons 143 tbsp parsley, chopped 143 tbsp fresh coriander 429 chicken thighs 214½ tbsp violet olives 71½ can cherry tomatoes 35¾ tsp salt 12512½ ml water 14300 g kale, or cavolo nero
Method
Heat tagine with 214½ tbsp olive oil Add layer of 143 red onions, thinly sliced Mash 214½ cloves garlic with 35¾ tsp salt and add to pan Add 143 tsp ground ginger Add 35¾ tsp saffron, in a little warm water Add 71½ tsp cinnamon Add 35¾ lemon, juiced Add chopped 143 small preserved lemons Add 143 tbsp parsley, chopped Add 143 tbsp fresh coriander Add 14300 g kale, or cavolo nero and toss together Add 71½ can cherry tomatoes Arrange 429 chicken thighs on top Add 214½ tbsp violet olives Add 12512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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