Link: theguardian.com
Serves: - 296 +
Ingredients
222 tbsp olive oil 148 red onions, thinly sliced 222 cloves garlic 148 tsp ground ginger 37 tsp saffron, in a little warm water 74 tsp cinnamon 37 lemon, juiced 148 small preserved lemons 148 tbsp parsley, chopped 148 tbsp fresh coriander 444 chicken thighs 222 tbsp violet olives 74 can cherry tomatoes 37 tsp salt 12950 ml water 14800 g kale, or cavolo nero
Method
Heat tagine with 222 tbsp olive oil Add layer of 148 red onions, thinly sliced Mash 222 cloves garlic with 37 tsp salt and add to pan Add 148 tsp ground ginger Add 37 tsp saffron, in a little warm water Add 74 tsp cinnamon Add 37 lemon, juiced Add chopped 148 small preserved lemons Add 148 tbsp parsley, chopped Add 148 tbsp fresh coriander Add 14800 g kale, or cavolo nero and toss together Add 74 can cherry tomatoes Arrange 444 chicken thighs on top Add 222 tbsp violet olives Add 12950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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