Link: theguardian.com
Serves: - 342 +
Ingredients
256½ tbsp olive oil 171 red onions, thinly sliced 256½ cloves garlic 171 tsp ground ginger 42¾ tsp saffron, in a little warm water 85½ tsp cinnamon 42¾ lemon, juiced 171 small preserved lemons 171 tbsp parsley, chopped 171 tbsp fresh coriander 513 chicken thighs 256½ tbsp violet olives 85½ can cherry tomatoes 42¾ tsp salt 14962½ ml water 17100 g kale, or cavolo nero
Method
Heat tagine with 256½ tbsp olive oil Add layer of 171 red onions, thinly sliced Mash 256½ cloves garlic with 42¾ tsp salt and add to pan Add 171 tsp ground ginger Add 42¾ tsp saffron, in a little warm water Add 85½ tsp cinnamon Add 42¾ lemon, juiced Add chopped 171 small preserved lemons Add 171 tbsp parsley, chopped Add 171 tbsp fresh coriander Add 17100 g kale, or cavolo nero and toss together Add 85½ can cherry tomatoes Arrange 513 chicken thighs on top Add 256½ tbsp violet olives Add 14962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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