Link: theguardian.com
Serves: - 434 +
Ingredients
325½ tbsp olive oil 217 red onions, thinly sliced 325½ cloves garlic 217 tsp ground ginger 54¼ tsp saffron, in a little warm water 108½ tsp cinnamon 54¼ lemon, juiced 217 small preserved lemons 217 tbsp parsley, chopped 217 tbsp fresh coriander 651 chicken thighs 325½ tbsp violet olives 108½ can cherry tomatoes 54¼ tsp salt 18987½ ml water 21700 g kale, or cavolo nero
Method
Heat tagine with 325½ tbsp olive oil Add layer of 217 red onions, thinly sliced Mash 325½ cloves garlic with 54¼ tsp salt and add to pan Add 217 tsp ground ginger Add 54¼ tsp saffron, in a little warm water Add 108½ tsp cinnamon Add 54¼ lemon, juiced Add chopped 217 small preserved lemons Add 217 tbsp parsley, chopped Add 217 tbsp fresh coriander Add 21700 g kale, or cavolo nero and toss together Add 108½ can cherry tomatoes Arrange 651 chicken thighs on top Add 325½ tbsp violet olives Add 18987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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