Link: theguardian.com
Serves: - 328 +
Ingredients
246 tbsp olive oil 164 red onions, thinly sliced 246 cloves garlic 164 tsp ground ginger 41 tsp saffron, in a little warm water 82 tsp cinnamon 41 lemon, juiced 164 small preserved lemons 164 tbsp parsley, chopped 164 tbsp fresh coriander 492 chicken thighs 246 tbsp violet olives 82 can cherry tomatoes 41 tsp salt 14350 ml water 16400 g kale, or cavolo nero
Method
Heat tagine with 246 tbsp olive oil Add layer of 164 red onions, thinly sliced Mash 246 cloves garlic with 41 tsp salt and add to pan Add 164 tsp ground ginger Add 41 tsp saffron, in a little warm water Add 82 tsp cinnamon Add 41 lemon, juiced Add chopped 164 small preserved lemons Add 164 tbsp parsley, chopped Add 164 tbsp fresh coriander Add 16400 g kale, or cavolo nero and toss together Add 82 can cherry tomatoes Arrange 492 chicken thighs on top Add 246 tbsp violet olives Add 14350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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