Link: theguardian.com
Serves: - 430 +
Ingredients
322½ tbsp olive oil 215 red onions, thinly sliced 322½ cloves garlic 215 tsp ground ginger 53¾ tsp saffron, in a little warm water 107½ tsp cinnamon 53¾ lemon, juiced 215 small preserved lemons 215 tbsp parsley, chopped 215 tbsp fresh coriander 645 chicken thighs 322½ tbsp violet olives 107½ can cherry tomatoes 53¾ tsp salt 18812½ ml water 21500 g kale, or cavolo nero
Method
Heat tagine with 322½ tbsp olive oil Add layer of 215 red onions, thinly sliced Mash 322½ cloves garlic with 53¾ tsp salt and add to pan Add 215 tsp ground ginger Add 53¾ tsp saffron, in a little warm water Add 107½ tsp cinnamon Add 53¾ lemon, juiced Add chopped 215 small preserved lemons Add 215 tbsp parsley, chopped Add 215 tbsp fresh coriander Add 21500 g kale, or cavolo nero and toss together Add 107½ can cherry tomatoes Arrange 645 chicken thighs on top Add 322½ tbsp violet olives Add 18812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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