Link: theguardian.com
Serves: - 422 +
Ingredients
316½ tbsp olive oil 211 red onions, thinly sliced 316½ cloves garlic 211 tsp ground ginger 52¾ tsp saffron, in a little warm water 105½ tsp cinnamon 52¾ lemon, juiced 211 small preserved lemons 211 tbsp parsley, chopped 211 tbsp fresh coriander 633 chicken thighs 316½ tbsp violet olives 105½ can cherry tomatoes 52¾ tsp salt 18462½ ml water 21100 g kale, or cavolo nero
Method
Heat tagine with 316½ tbsp olive oil Add layer of 211 red onions, thinly sliced Mash 316½ cloves garlic with 52¾ tsp salt and add to pan Add 211 tsp ground ginger Add 52¾ tsp saffron, in a little warm water Add 105½ tsp cinnamon Add 52¾ lemon, juiced Add chopped 211 small preserved lemons Add 211 tbsp parsley, chopped Add 211 tbsp fresh coriander Add 21100 g kale, or cavolo nero and toss together Add 105½ can cherry tomatoes Arrange 633 chicken thighs on top Add 316½ tbsp violet olives Add 18462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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