Link: theguardian.com
Serves: - 366 +
Ingredients
274½ tbsp olive oil 183 red onions, thinly sliced 274½ cloves garlic 183 tsp ground ginger 45¾ tsp saffron, in a little warm water 91½ tsp cinnamon 45¾ lemon, juiced 183 small preserved lemons 183 tbsp parsley, chopped 183 tbsp fresh coriander 549 chicken thighs 274½ tbsp violet olives 91½ can cherry tomatoes 45¾ tsp salt 16012½ ml water 18300 g kale, or cavolo nero
Method
Heat tagine with 274½ tbsp olive oil Add layer of 183 red onions, thinly sliced Mash 274½ cloves garlic with 45¾ tsp salt and add to pan Add 183 tsp ground ginger Add 45¾ tsp saffron, in a little warm water Add 91½ tsp cinnamon Add 45¾ lemon, juiced Add chopped 183 small preserved lemons Add 183 tbsp parsley, chopped Add 183 tbsp fresh coriander Add 18300 g kale, or cavolo nero and toss together Add 91½ can cherry tomatoes Arrange 549 chicken thighs on top Add 274½ tbsp violet olives Add 16012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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