Link: theguardian.com
Serves: - 310 +
Ingredients
232½ tbsp olive oil 155 red onions, thinly sliced 232½ cloves garlic 155 tsp ground ginger 38¾ tsp saffron, in a little warm water 77½ tsp cinnamon 38¾ lemon, juiced 155 small preserved lemons 155 tbsp parsley, chopped 155 tbsp fresh coriander 465 chicken thighs 232½ tbsp violet olives 77½ can cherry tomatoes 38¾ tsp salt 13562½ ml water 15500 g kale, or cavolo nero
Method
Heat tagine with 232½ tbsp olive oil Add layer of 155 red onions, thinly sliced Mash 232½ cloves garlic with 38¾ tsp salt and add to pan Add 155 tsp ground ginger Add 38¾ tsp saffron, in a little warm water Add 77½ tsp cinnamon Add 38¾ lemon, juiced Add chopped 155 small preserved lemons Add 155 tbsp parsley, chopped Add 155 tbsp fresh coriander Add 15500 g kale, or cavolo nero and toss together Add 77½ can cherry tomatoes Arrange 465 chicken thighs on top Add 232½ tbsp violet olives Add 13562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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