Link: theguardian.com
Serves: - 382 +
Ingredients
286½ tbsp olive oil 191 red onions, thinly sliced 286½ cloves garlic 191 tsp ground ginger 47¾ tsp saffron, in a little warm water 95½ tsp cinnamon 47¾ lemon, juiced 191 small preserved lemons 191 tbsp parsley, chopped 191 tbsp fresh coriander 573 chicken thighs 286½ tbsp violet olives 95½ can cherry tomatoes 47¾ tsp salt 16712½ ml water 19100 g kale, or cavolo nero
Method
Heat tagine with 286½ tbsp olive oil Add layer of 191 red onions, thinly sliced Mash 286½ cloves garlic with 47¾ tsp salt and add to pan Add 191 tsp ground ginger Add 47¾ tsp saffron, in a little warm water Add 95½ tsp cinnamon Add 47¾ lemon, juiced Add chopped 191 small preserved lemons Add 191 tbsp parsley, chopped Add 191 tbsp fresh coriander Add 19100 g kale, or cavolo nero and toss together Add 95½ can cherry tomatoes Arrange 573 chicken thighs on top Add 286½ tbsp violet olives Add 16712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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