Link: theguardian.com
Serves: - 374 +
Ingredients
280½ tbsp olive oil 187 red onions, thinly sliced 280½ cloves garlic 187 tsp ground ginger 46¾ tsp saffron, in a little warm water 93½ tsp cinnamon 46¾ lemon, juiced 187 small preserved lemons 187 tbsp parsley, chopped 187 tbsp fresh coriander 561 chicken thighs 280½ tbsp violet olives 93½ can cherry tomatoes 46¾ tsp salt 16362½ ml water 18700 g kale, or cavolo nero
Method
Heat tagine with 280½ tbsp olive oil Add layer of 187 red onions, thinly sliced Mash 280½ cloves garlic with 46¾ tsp salt and add to pan Add 187 tsp ground ginger Add 46¾ tsp saffron, in a little warm water Add 93½ tsp cinnamon Add 46¾ lemon, juiced Add chopped 187 small preserved lemons Add 187 tbsp parsley, chopped Add 187 tbsp fresh coriander Add 18700 g kale, or cavolo nero and toss together Add 93½ can cherry tomatoes Arrange 561 chicken thighs on top Add 280½ tbsp violet olives Add 16362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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