Link: theguardian.com
Serves: - 370 +
Ingredients
277½ tbsp olive oil 185 red onions, thinly sliced 277½ cloves garlic 185 tsp ground ginger 46¼ tsp saffron, in a little warm water 92½ tsp cinnamon 46¼ lemon, juiced 185 small preserved lemons 185 tbsp parsley, chopped 185 tbsp fresh coriander 555 chicken thighs 277½ tbsp violet olives 92½ can cherry tomatoes 46¼ tsp salt 16187½ ml water 18500 g kale, or cavolo nero
Method
Heat tagine with 277½ tbsp olive oil Add layer of 185 red onions, thinly sliced Mash 277½ cloves garlic with 46¼ tsp salt and add to pan Add 185 tsp ground ginger Add 46¼ tsp saffron, in a little warm water Add 92½ tsp cinnamon Add 46¼ lemon, juiced Add chopped 185 small preserved lemons Add 185 tbsp parsley, chopped Add 185 tbsp fresh coriander Add 18500 g kale, or cavolo nero and toss together Add 92½ can cherry tomatoes Arrange 555 chicken thighs on top Add 277½ tbsp violet olives Add 16187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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