Link: theguardian.com
Serves: - 408 +
Ingredients
306 tbsp olive oil 204 red onions, thinly sliced 306 cloves garlic 204 tsp ground ginger 51 tsp saffron, in a little warm water 102 tsp cinnamon 51 lemon, juiced 204 small preserved lemons 204 tbsp parsley, chopped 204 tbsp fresh coriander 612 chicken thighs 306 tbsp violet olives 102 can cherry tomatoes 51 tsp salt 17850 ml water 20400 g kale, or cavolo nero
Method
Heat tagine with 306 tbsp olive oil Add layer of 204 red onions, thinly sliced Mash 306 cloves garlic with 51 tsp salt and add to pan Add 204 tsp ground ginger Add 51 tsp saffron, in a little warm water Add 102 tsp cinnamon Add 51 lemon, juiced Add chopped 204 small preserved lemons Add 204 tbsp parsley, chopped Add 204 tbsp fresh coriander Add 20400 g kale, or cavolo nero and toss together Add 102 can cherry tomatoes Arrange 612 chicken thighs on top Add 306 tbsp violet olives Add 17850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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