Link: theguardian.com
Serves: - 410 +
Ingredients
307½ tbsp olive oil 205 red onions, thinly sliced 307½ cloves garlic 205 tsp ground ginger 51¼ tsp saffron, in a little warm water 102½ tsp cinnamon 51¼ lemon, juiced 205 small preserved lemons 205 tbsp parsley, chopped 205 tbsp fresh coriander 615 chicken thighs 307½ tbsp violet olives 102½ can cherry tomatoes 51¼ tsp salt 17937½ ml water 20500 g kale, or cavolo nero
Method
Heat tagine with 307½ tbsp olive oil Add layer of 205 red onions, thinly sliced Mash 307½ cloves garlic with 51¼ tsp salt and add to pan Add 205 tsp ground ginger Add 51¼ tsp saffron, in a little warm water Add 102½ tsp cinnamon Add 51¼ lemon, juiced Add chopped 205 small preserved lemons Add 205 tbsp parsley, chopped Add 205 tbsp fresh coriander Add 20500 g kale, or cavolo nero and toss together Add 102½ can cherry tomatoes Arrange 615 chicken thighs on top Add 307½ tbsp violet olives Add 17937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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