Link: theguardian.com
Serves: - 390 +
Ingredients
292½ tbsp olive oil 195 red onions, thinly sliced 292½ cloves garlic 195 tsp ground ginger 48¾ tsp saffron, in a little warm water 97½ tsp cinnamon 48¾ lemon, juiced 195 small preserved lemons 195 tbsp parsley, chopped 195 tbsp fresh coriander 585 chicken thighs 292½ tbsp violet olives 97½ can cherry tomatoes 48¾ tsp salt 17062½ ml water 19500 g kale, or cavolo nero
Method
Heat tagine with 292½ tbsp olive oil Add layer of 195 red onions, thinly sliced Mash 292½ cloves garlic with 48¾ tsp salt and add to pan Add 195 tsp ground ginger Add 48¾ tsp saffron, in a little warm water Add 97½ tsp cinnamon Add 48¾ lemon, juiced Add chopped 195 small preserved lemons Add 195 tbsp parsley, chopped Add 195 tbsp fresh coriander Add 19500 g kale, or cavolo nero and toss together Add 97½ can cherry tomatoes Arrange 585 chicken thighs on top Add 292½ tbsp violet olives Add 17062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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