Link: theguardian.com
Serves: - 424 +
Ingredients
318 tbsp olive oil 212 red onions, thinly sliced 318 cloves garlic 212 tsp ground ginger 53 tsp saffron, in a little warm water 106 tsp cinnamon 53 lemon, juiced 212 small preserved lemons 212 tbsp parsley, chopped 212 tbsp fresh coriander 636 chicken thighs 318 tbsp violet olives 106 can cherry tomatoes 53 tsp salt 18550 ml water 21200 g kale, or cavolo nero
Method
Heat tagine with 318 tbsp olive oil Add layer of 212 red onions, thinly sliced Mash 318 cloves garlic with 53 tsp salt and add to pan Add 212 tsp ground ginger Add 53 tsp saffron, in a little warm water Add 106 tsp cinnamon Add 53 lemon, juiced Add chopped 212 small preserved lemons Add 212 tbsp parsley, chopped Add 212 tbsp fresh coriander Add 21200 g kale, or cavolo nero and toss together Add 106 can cherry tomatoes Arrange 636 chicken thighs on top Add 318 tbsp violet olives Add 18550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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