Link: theguardian.com
Serves: - 350 +
Ingredients
262½ tbsp olive oil 175 red onions, thinly sliced 262½ cloves garlic 175 tsp ground ginger 43¾ tsp saffron, in a little warm water 87½ tsp cinnamon 43¾ lemon, juiced 175 small preserved lemons 175 tbsp parsley, chopped 175 tbsp fresh coriander 525 chicken thighs 262½ tbsp violet olives 87½ can cherry tomatoes 43¾ tsp salt 15312½ ml water 17500 g kale, or cavolo nero
Method
Heat tagine with 262½ tbsp olive oil Add layer of 175 red onions, thinly sliced Mash 262½ cloves garlic with 43¾ tsp salt and add to pan Add 175 tsp ground ginger Add 43¾ tsp saffron, in a little warm water Add 87½ tsp cinnamon Add 43¾ lemon, juiced Add chopped 175 small preserved lemons Add 175 tbsp parsley, chopped Add 175 tbsp fresh coriander Add 17500 g kale, or cavolo nero and toss together Add 87½ can cherry tomatoes Arrange 525 chicken thighs on top Add 262½ tbsp violet olives Add 15312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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