Link: theguardian.com
Serves: - 406 +
Ingredients
304½ tbsp olive oil 203 red onions, thinly sliced 304½ cloves garlic 203 tsp ground ginger 50¾ tsp saffron, in a little warm water 101½ tsp cinnamon 50¾ lemon, juiced 203 small preserved lemons 203 tbsp parsley, chopped 203 tbsp fresh coriander 609 chicken thighs 304½ tbsp violet olives 101½ can cherry tomatoes 50¾ tsp salt 17762½ ml water 20300 g kale, or cavolo nero
Method
Heat tagine with 304½ tbsp olive oil Add layer of 203 red onions, thinly sliced Mash 304½ cloves garlic with 50¾ tsp salt and add to pan Add 203 tsp ground ginger Add 50¾ tsp saffron, in a little warm water Add 101½ tsp cinnamon Add 50¾ lemon, juiced Add chopped 203 small preserved lemons Add 203 tbsp parsley, chopped Add 203 tbsp fresh coriander Add 20300 g kale, or cavolo nero and toss together Add 101½ can cherry tomatoes Arrange 609 chicken thighs on top Add 304½ tbsp violet olives Add 17762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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