Link: theguardian.com
Serves: - 364 +
Ingredients
273 tbsp olive oil 182 red onions, thinly sliced 273 cloves garlic 182 tsp ground ginger 45½ tsp saffron, in a little warm water 91 tsp cinnamon 45½ lemon, juiced 182 small preserved lemons 182 tbsp parsley, chopped 182 tbsp fresh coriander 546 chicken thighs 273 tbsp violet olives 91 can cherry tomatoes 45½ tsp salt 15925 ml water 18200 g kale, or cavolo nero
Method
Heat tagine with 273 tbsp olive oil Add layer of 182 red onions, thinly sliced Mash 273 cloves garlic with 45½ tsp salt and add to pan Add 182 tsp ground ginger Add 45½ tsp saffron, in a little warm water Add 91 tsp cinnamon Add 45½ lemon, juiced Add chopped 182 small preserved lemons Add 182 tbsp parsley, chopped Add 182 tbsp fresh coriander Add 18200 g kale, or cavolo nero and toss together Add 91 can cherry tomatoes Arrange 546 chicken thighs on top Add 273 tbsp violet olives Add 15925 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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