Link: theguardian.com
Serves: - 306 +
Ingredients
229½ tbsp olive oil 153 red onions, thinly sliced 229½ cloves garlic 153 tsp ground ginger 38¼ tsp saffron, in a little warm water 76½ tsp cinnamon 38¼ lemon, juiced 153 small preserved lemons 153 tbsp parsley, chopped 153 tbsp fresh coriander 459 chicken thighs 229½ tbsp violet olives 76½ can cherry tomatoes 38¼ tsp salt 13387½ ml water 15300 g kale, or cavolo nero
Method
Heat tagine with 229½ tbsp olive oil Add layer of 153 red onions, thinly sliced Mash 229½ cloves garlic with 38¼ tsp salt and add to pan Add 153 tsp ground ginger Add 38¼ tsp saffron, in a little warm water Add 76½ tsp cinnamon Add 38¼ lemon, juiced Add chopped 153 small preserved lemons Add 153 tbsp parsley, chopped Add 153 tbsp fresh coriander Add 15300 g kale, or cavolo nero and toss together Add 76½ can cherry tomatoes Arrange 459 chicken thighs on top Add 229½ tbsp violet olives Add 13387½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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