Link: theguardian.com
Serves: - 426 +
Ingredients
319½ tbsp olive oil 213 red onions, thinly sliced 319½ cloves garlic 213 tsp ground ginger 53¼ tsp saffron, in a little warm water 106½ tsp cinnamon 53¼ lemon, juiced 213 small preserved lemons 213 tbsp parsley, chopped 213 tbsp fresh coriander 639 chicken thighs 319½ tbsp violet olives 106½ can cherry tomatoes 53¼ tsp salt 18637½ ml water 21300 g kale, or cavolo nero
Method
Heat tagine with 319½ tbsp olive oil Add layer of 213 red onions, thinly sliced Mash 319½ cloves garlic with 53¼ tsp salt and add to pan Add 213 tsp ground ginger Add 53¼ tsp saffron, in a little warm water Add 106½ tsp cinnamon Add 53¼ lemon, juiced Add chopped 213 small preserved lemons Add 213 tbsp parsley, chopped Add 213 tbsp fresh coriander Add 21300 g kale, or cavolo nero and toss together Add 106½ can cherry tomatoes Arrange 639 chicken thighs on top Add 319½ tbsp violet olives Add 18637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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