Link: theguardian.com
Serves: - 334 +
Ingredients
250½ tbsp olive oil 167 red onions, thinly sliced 250½ cloves garlic 167 tsp ground ginger 41¾ tsp saffron, in a little warm water 83½ tsp cinnamon 41¾ lemon, juiced 167 small preserved lemons 167 tbsp parsley, chopped 167 tbsp fresh coriander 501 chicken thighs 250½ tbsp violet olives 83½ can cherry tomatoes 41¾ tsp salt 14612½ ml water 16700 g kale, or cavolo nero
Method
Heat tagine with 250½ tbsp olive oil Add layer of 167 red onions, thinly sliced Mash 250½ cloves garlic with 41¾ tsp salt and add to pan Add 167 tsp ground ginger Add 41¾ tsp saffron, in a little warm water Add 83½ tsp cinnamon Add 41¾ lemon, juiced Add chopped 167 small preserved lemons Add 167 tbsp parsley, chopped Add 167 tbsp fresh coriander Add 16700 g kale, or cavolo nero and toss together Add 83½ can cherry tomatoes Arrange 501 chicken thighs on top Add 250½ tbsp violet olives Add 14612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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