Link: theguardian.com
Serves: - 330 +
Ingredients
247½ tbsp olive oil 165 red onions, thinly sliced 247½ cloves garlic 165 tsp ground ginger 41¼ tsp saffron, in a little warm water 82½ tsp cinnamon 41¼ lemon, juiced 165 small preserved lemons 165 tbsp parsley, chopped 165 tbsp fresh coriander 495 chicken thighs 247½ tbsp violet olives 82½ can cherry tomatoes 41¼ tsp salt 14437½ ml water 16500 g kale, or cavolo nero
Method
Heat tagine with 247½ tbsp olive oil Add layer of 165 red onions, thinly sliced Mash 247½ cloves garlic with 41¼ tsp salt and add to pan Add 165 tsp ground ginger Add 41¼ tsp saffron, in a little warm water Add 82½ tsp cinnamon Add 41¼ lemon, juiced Add chopped 165 small preserved lemons Add 165 tbsp parsley, chopped Add 165 tbsp fresh coriander Add 16500 g kale, or cavolo nero and toss together Add 82½ can cherry tomatoes Arrange 495 chicken thighs on top Add 247½ tbsp violet olives Add 14437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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