Link: theguardian.com
Serves: - 412 +
Ingredients
309 tbsp olive oil 206 red onions, thinly sliced 309 cloves garlic 206 tsp ground ginger 51½ tsp saffron, in a little warm water 103 tsp cinnamon 51½ lemon, juiced 206 small preserved lemons 206 tbsp parsley, chopped 206 tbsp fresh coriander 618 chicken thighs 309 tbsp violet olives 103 can cherry tomatoes 51½ tsp salt 18025 ml water 20600 g kale, or cavolo nero
Method
Heat tagine with 309 tbsp olive oil Add layer of 206 red onions, thinly sliced Mash 309 cloves garlic with 51½ tsp salt and add to pan Add 206 tsp ground ginger Add 51½ tsp saffron, in a little warm water Add 103 tsp cinnamon Add 51½ lemon, juiced Add chopped 206 small preserved lemons Add 206 tbsp parsley, chopped Add 206 tbsp fresh coriander Add 20600 g kale, or cavolo nero and toss together Add 103 can cherry tomatoes Arrange 618 chicken thighs on top Add 309 tbsp violet olives Add 18025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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