Link: theguardian.com
Serves: - 428 +
Ingredients
321 tbsp olive oil 214 red onions, thinly sliced 321 cloves garlic 214 tsp ground ginger 53½ tsp saffron, in a little warm water 107 tsp cinnamon 53½ lemon, juiced 214 small preserved lemons 214 tbsp parsley, chopped 214 tbsp fresh coriander 642 chicken thighs 321 tbsp violet olives 107 can cherry tomatoes 53½ tsp salt 18725 ml water 21400 g kale, or cavolo nero
Method
Heat tagine with 321 tbsp olive oil Add layer of 214 red onions, thinly sliced Mash 321 cloves garlic with 53½ tsp salt and add to pan Add 214 tsp ground ginger Add 53½ tsp saffron, in a little warm water Add 107 tsp cinnamon Add 53½ lemon, juiced Add chopped 214 small preserved lemons Add 214 tbsp parsley, chopped Add 214 tbsp fresh coriander Add 21400 g kale, or cavolo nero and toss together Add 107 can cherry tomatoes Arrange 642 chicken thighs on top Add 321 tbsp violet olives Add 18725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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