Link: theguardian.com
Serves: - 322 +
Ingredients
241½ tbsp olive oil 161 red onions, thinly sliced 241½ cloves garlic 161 tsp ground ginger 40¼ tsp saffron, in a little warm water 80½ tsp cinnamon 40¼ lemon, juiced 161 small preserved lemons 161 tbsp parsley, chopped 161 tbsp fresh coriander 483 chicken thighs 241½ tbsp violet olives 80½ can cherry tomatoes 40¼ tsp salt 14087½ ml water 16100 g kale, or cavolo nero
Method
Heat tagine with 241½ tbsp olive oil Add layer of 161 red onions, thinly sliced Mash 241½ cloves garlic with 40¼ tsp salt and add to pan Add 161 tsp ground ginger Add 40¼ tsp saffron, in a little warm water Add 80½ tsp cinnamon Add 40¼ lemon, juiced Add chopped 161 small preserved lemons Add 161 tbsp parsley, chopped Add 161 tbsp fresh coriander Add 16100 g kale, or cavolo nero and toss together Add 80½ can cherry tomatoes Arrange 483 chicken thighs on top Add 241½ tbsp violet olives Add 14087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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