Link: theguardian.com
Serves: - 326 +
Ingredients
244½ tbsp olive oil 163 red onions, thinly sliced 244½ cloves garlic 163 tsp ground ginger 40¾ tsp saffron, in a little warm water 81½ tsp cinnamon 40¾ lemon, juiced 163 small preserved lemons 163 tbsp parsley, chopped 163 tbsp fresh coriander 489 chicken thighs 244½ tbsp violet olives 81½ can cherry tomatoes 40¾ tsp salt 14262½ ml water 16300 g kale, or cavolo nero
Method
Heat tagine with 244½ tbsp olive oil Add layer of 163 red onions, thinly sliced Mash 244½ cloves garlic with 40¾ tsp salt and add to pan Add 163 tsp ground ginger Add 40¾ tsp saffron, in a little warm water Add 81½ tsp cinnamon Add 40¾ lemon, juiced Add chopped 163 small preserved lemons Add 163 tbsp parsley, chopped Add 163 tbsp fresh coriander Add 16300 g kale, or cavolo nero and toss together Add 81½ can cherry tomatoes Arrange 489 chicken thighs on top Add 244½ tbsp violet olives Add 14262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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