Link: theguardian.com
Serves: - 316 +
Ingredients
237 tbsp olive oil 158 red onions, thinly sliced 237 cloves garlic 158 tsp ground ginger 39½ tsp saffron, in a little warm water 79 tsp cinnamon 39½ lemon, juiced 158 small preserved lemons 158 tbsp parsley, chopped 158 tbsp fresh coriander 474 chicken thighs 237 tbsp violet olives 79 can cherry tomatoes 39½ tsp salt 13825 ml water 15800 g kale, or cavolo nero
Method
Heat tagine with 237 tbsp olive oil Add layer of 158 red onions, thinly sliced Mash 237 cloves garlic with 39½ tsp salt and add to pan Add 158 tsp ground ginger Add 39½ tsp saffron, in a little warm water Add 79 tsp cinnamon Add 39½ lemon, juiced Add chopped 158 small preserved lemons Add 158 tbsp parsley, chopped Add 158 tbsp fresh coriander Add 15800 g kale, or cavolo nero and toss together Add 79 can cherry tomatoes Arrange 474 chicken thighs on top Add 237 tbsp violet olives Add 13825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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