Link: theguardian.com
Serves: - 362 +
Ingredients
271½ tbsp olive oil 181 red onions, thinly sliced 271½ cloves garlic 181 tsp ground ginger 45¼ tsp saffron, in a little warm water 90½ tsp cinnamon 45¼ lemon, juiced 181 small preserved lemons 181 tbsp parsley, chopped 181 tbsp fresh coriander 543 chicken thighs 271½ tbsp violet olives 90½ can cherry tomatoes 45¼ tsp salt 15837½ ml water 18100 g kale, or cavolo nero
Method
Heat tagine with 271½ tbsp olive oil Add layer of 181 red onions, thinly sliced Mash 271½ cloves garlic with 45¼ tsp salt and add to pan Add 181 tsp ground ginger Add 45¼ tsp saffron, in a little warm water Add 90½ tsp cinnamon Add 45¼ lemon, juiced Add chopped 181 small preserved lemons Add 181 tbsp parsley, chopped Add 181 tbsp fresh coriander Add 18100 g kale, or cavolo nero and toss together Add 90½ can cherry tomatoes Arrange 543 chicken thighs on top Add 271½ tbsp violet olives Add 15837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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