Link: theguardian.com
Serves: - 414 +
Ingredients
310½ tbsp olive oil 207 red onions, thinly sliced 310½ cloves garlic 207 tsp ground ginger 51¾ tsp saffron, in a little warm water 103½ tsp cinnamon 51¾ lemon, juiced 207 small preserved lemons 207 tbsp parsley, chopped 207 tbsp fresh coriander 621 chicken thighs 310½ tbsp violet olives 103½ can cherry tomatoes 51¾ tsp salt 18112½ ml water 20700 g kale, or cavolo nero
Method
Heat tagine with 310½ tbsp olive oil Add layer of 207 red onions, thinly sliced Mash 310½ cloves garlic with 51¾ tsp salt and add to pan Add 207 tsp ground ginger Add 51¾ tsp saffron, in a little warm water Add 103½ tsp cinnamon Add 51¾ lemon, juiced Add chopped 207 small preserved lemons Add 207 tbsp parsley, chopped Add 207 tbsp fresh coriander Add 20700 g kale, or cavolo nero and toss together Add 103½ can cherry tomatoes Arrange 621 chicken thighs on top Add 310½ tbsp violet olives Add 18112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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