Link: theguardian.com
Serves: - 402 +
Ingredients
301½ tbsp olive oil 201 red onions, thinly sliced 301½ cloves garlic 201 tsp ground ginger 50¼ tsp saffron, in a little warm water 100½ tsp cinnamon 50¼ lemon, juiced 201 small preserved lemons 201 tbsp parsley, chopped 201 tbsp fresh coriander 603 chicken thighs 301½ tbsp violet olives 100½ can cherry tomatoes 50¼ tsp salt 17587½ ml water 20100 g kale, or cavolo nero
Method
Heat tagine with 301½ tbsp olive oil Add layer of 201 red onions, thinly sliced Mash 301½ cloves garlic with 50¼ tsp salt and add to pan Add 201 tsp ground ginger Add 50¼ tsp saffron, in a little warm water Add 100½ tsp cinnamon Add 50¼ lemon, juiced Add chopped 201 small preserved lemons Add 201 tbsp parsley, chopped Add 201 tbsp fresh coriander Add 20100 g kale, or cavolo nero and toss together Add 100½ can cherry tomatoes Arrange 603 chicken thighs on top Add 301½ tbsp violet olives Add 17587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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