Link: theguardian.com
Serves: - 294 +
Ingredients
220½ tbsp olive oil 147 red onions, thinly sliced 220½ cloves garlic 147 tsp ground ginger 36¾ tsp saffron, in a little warm water 73½ tsp cinnamon 36¾ lemon, juiced 147 small preserved lemons 147 tbsp parsley, chopped 147 tbsp fresh coriander 441 chicken thighs 220½ tbsp violet olives 73½ can cherry tomatoes 36¾ tsp salt 12862½ ml water 14700 g kale, or cavolo nero
Method
Heat tagine with 220½ tbsp olive oil Add layer of 147 red onions, thinly sliced Mash 220½ cloves garlic with 36¾ tsp salt and add to pan Add 147 tsp ground ginger Add 36¾ tsp saffron, in a little warm water Add 73½ tsp cinnamon Add 36¾ lemon, juiced Add chopped 147 small preserved lemons Add 147 tbsp parsley, chopped Add 147 tbsp fresh coriander Add 14700 g kale, or cavolo nero and toss together Add 73½ can cherry tomatoes Arrange 441 chicken thighs on top Add 220½ tbsp violet olives Add 12862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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