Link: theguardian.com
Serves: - 358 +
Ingredients
268½ tbsp olive oil 179 red onions, thinly sliced 268½ cloves garlic 179 tsp ground ginger 44¾ tsp saffron, in a little warm water 89½ tsp cinnamon 44¾ lemon, juiced 179 small preserved lemons 179 tbsp parsley, chopped 179 tbsp fresh coriander 537 chicken thighs 268½ tbsp violet olives 89½ can cherry tomatoes 44¾ tsp salt 15662½ ml water 17900 g kale, or cavolo nero
Method
Heat tagine with 268½ tbsp olive oil Add layer of 179 red onions, thinly sliced Mash 268½ cloves garlic with 44¾ tsp salt and add to pan Add 179 tsp ground ginger Add 44¾ tsp saffron, in a little warm water Add 89½ tsp cinnamon Add 44¾ lemon, juiced Add chopped 179 small preserved lemons Add 179 tbsp parsley, chopped Add 179 tbsp fresh coriander Add 17900 g kale, or cavolo nero and toss together Add 89½ can cherry tomatoes Arrange 537 chicken thighs on top Add 268½ tbsp violet olives Add 15662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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