Link: theguardian.com
Serves: - 346 +
Ingredients
259½ tbsp olive oil 173 red onions, thinly sliced 259½ cloves garlic 173 tsp ground ginger 43¼ tsp saffron, in a little warm water 86½ tsp cinnamon 43¼ lemon, juiced 173 small preserved lemons 173 tbsp parsley, chopped 173 tbsp fresh coriander 519 chicken thighs 259½ tbsp violet olives 86½ can cherry tomatoes 43¼ tsp salt 15137½ ml water 17300 g kale, or cavolo nero
Method
Heat tagine with 259½ tbsp olive oil Add layer of 173 red onions, thinly sliced Mash 259½ cloves garlic with 43¼ tsp salt and add to pan Add 173 tsp ground ginger Add 43¼ tsp saffron, in a little warm water Add 86½ tsp cinnamon Add 43¼ lemon, juiced Add chopped 173 small preserved lemons Add 173 tbsp parsley, chopped Add 173 tbsp fresh coriander Add 17300 g kale, or cavolo nero and toss together Add 86½ can cherry tomatoes Arrange 519 chicken thighs on top Add 259½ tbsp violet olives Add 15137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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