Link: theguardian.com
Serves: - 344 +
Ingredients
258 tbsp olive oil 172 red onions, thinly sliced 258 cloves garlic 172 tsp ground ginger 43 tsp saffron, in a little warm water 86 tsp cinnamon 43 lemon, juiced 172 small preserved lemons 172 tbsp parsley, chopped 172 tbsp fresh coriander 516 chicken thighs 258 tbsp violet olives 86 can cherry tomatoes 43 tsp salt 15050 ml water 17200 g kale, or cavolo nero
Method
Heat tagine with 258 tbsp olive oil Add layer of 172 red onions, thinly sliced Mash 258 cloves garlic with 43 tsp salt and add to pan Add 172 tsp ground ginger Add 43 tsp saffron, in a little warm water Add 86 tsp cinnamon Add 43 lemon, juiced Add chopped 172 small preserved lemons Add 172 tbsp parsley, chopped Add 172 tbsp fresh coriander Add 17200 g kale, or cavolo nero and toss together Add 86 can cherry tomatoes Arrange 516 chicken thighs on top Add 258 tbsp violet olives Add 15050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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