Link: theguardian.com
Serves: - 314 +
Ingredients
235½ tbsp olive oil 157 red onions, thinly sliced 235½ cloves garlic 157 tsp ground ginger 39¼ tsp saffron, in a little warm water 78½ tsp cinnamon 39¼ lemon, juiced 157 small preserved lemons 157 tbsp parsley, chopped 157 tbsp fresh coriander 471 chicken thighs 235½ tbsp violet olives 78½ can cherry tomatoes 39¼ tsp salt 13737½ ml water 15700 g kale, or cavolo nero
Method
Heat tagine with 235½ tbsp olive oil Add layer of 157 red onions, thinly sliced Mash 235½ cloves garlic with 39¼ tsp salt and add to pan Add 157 tsp ground ginger Add 39¼ tsp saffron, in a little warm water Add 78½ tsp cinnamon Add 39¼ lemon, juiced Add chopped 157 small preserved lemons Add 157 tbsp parsley, chopped Add 157 tbsp fresh coriander Add 15700 g kale, or cavolo nero and toss together Add 78½ can cherry tomatoes Arrange 471 chicken thighs on top Add 235½ tbsp violet olives Add 13737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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