Link: theguardian.com
Serves: - 354 +
Ingredients
265½ tbsp olive oil 177 red onions, thinly sliced 265½ cloves garlic 177 tsp ground ginger 44¼ tsp saffron, in a little warm water 88½ tsp cinnamon 44¼ lemon, juiced 177 small preserved lemons 177 tbsp parsley, chopped 177 tbsp fresh coriander 531 chicken thighs 265½ tbsp violet olives 88½ can cherry tomatoes 44¼ tsp salt 15487½ ml water 17700 g kale, or cavolo nero
Method
Heat tagine with 265½ tbsp olive oil Add layer of 177 red onions, thinly sliced Mash 265½ cloves garlic with 44¼ tsp salt and add to pan Add 177 tsp ground ginger Add 44¼ tsp saffron, in a little warm water Add 88½ tsp cinnamon Add 44¼ lemon, juiced Add chopped 177 small preserved lemons Add 177 tbsp parsley, chopped Add 177 tbsp fresh coriander Add 17700 g kale, or cavolo nero and toss together Add 88½ can cherry tomatoes Arrange 531 chicken thighs on top Add 265½ tbsp violet olives Add 15487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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