Link: theguardian.com
Serves: - 308 +
Ingredients
231 tbsp olive oil 154 red onions, thinly sliced 231 cloves garlic 154 tsp ground ginger 38½ tsp saffron, in a little warm water 77 tsp cinnamon 38½ lemon, juiced 154 small preserved lemons 154 tbsp parsley, chopped 154 tbsp fresh coriander 462 chicken thighs 231 tbsp violet olives 77 can cherry tomatoes 38½ tsp salt 13475 ml water 15400 g kale, or cavolo nero
Method
Heat tagine with 231 tbsp olive oil Add layer of 154 red onions, thinly sliced Mash 231 cloves garlic with 38½ tsp salt and add to pan Add 154 tsp ground ginger Add 38½ tsp saffron, in a little warm water Add 77 tsp cinnamon Add 38½ lemon, juiced Add chopped 154 small preserved lemons Add 154 tbsp parsley, chopped Add 154 tbsp fresh coriander Add 15400 g kale, or cavolo nero and toss together Add 77 can cherry tomatoes Arrange 462 chicken thighs on top Add 231 tbsp violet olives Add 13475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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