Link: theguardian.com
Serves: - 418 +
Ingredients
313½ tbsp olive oil 209 red onions, thinly sliced 313½ cloves garlic 209 tsp ground ginger 52¼ tsp saffron, in a little warm water 104½ tsp cinnamon 52¼ lemon, juiced 209 small preserved lemons 209 tbsp parsley, chopped 209 tbsp fresh coriander 627 chicken thighs 313½ tbsp violet olives 104½ can cherry tomatoes 52¼ tsp salt 18287½ ml water 20900 g kale, or cavolo nero
Method
Heat tagine with 313½ tbsp olive oil Add layer of 209 red onions, thinly sliced Mash 313½ cloves garlic with 52¼ tsp salt and add to pan Add 209 tsp ground ginger Add 52¼ tsp saffron, in a little warm water Add 104½ tsp cinnamon Add 52¼ lemon, juiced Add chopped 209 small preserved lemons Add 209 tbsp parsley, chopped Add 209 tbsp fresh coriander Add 20900 g kale, or cavolo nero and toss together Add 104½ can cherry tomatoes Arrange 627 chicken thighs on top Add 313½ tbsp violet olives Add 18287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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