Link: theguardian.com
Serves: - 348 +
Ingredients
261 tbsp olive oil 174 red onions, thinly sliced 261 cloves garlic 174 tsp ground ginger 43½ tsp saffron, in a little warm water 87 tsp cinnamon 43½ lemon, juiced 174 small preserved lemons 174 tbsp parsley, chopped 174 tbsp fresh coriander 522 chicken thighs 261 tbsp violet olives 87 can cherry tomatoes 43½ tsp salt 15225 ml water 17400 g kale, or cavolo nero
Method
Heat tagine with 261 tbsp olive oil Add layer of 174 red onions, thinly sliced Mash 261 cloves garlic with 43½ tsp salt and add to pan Add 174 tsp ground ginger Add 43½ tsp saffron, in a little warm water Add 87 tsp cinnamon Add 43½ lemon, juiced Add chopped 174 small preserved lemons Add 174 tbsp parsley, chopped Add 174 tbsp fresh coriander Add 17400 g kale, or cavolo nero and toss together Add 87 can cherry tomatoes Arrange 522 chicken thighs on top Add 261 tbsp violet olives Add 15225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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