Link: theguardian.com
Serves: - 436 +
Ingredients
327 tbsp olive oil 218 red onions, thinly sliced 327 cloves garlic 218 tsp ground ginger 54½ tsp saffron, in a little warm water 109 tsp cinnamon 54½ lemon, juiced 218 small preserved lemons 218 tbsp parsley, chopped 218 tbsp fresh coriander 654 chicken thighs 327 tbsp violet olives 109 can cherry tomatoes 54½ tsp salt 19075 ml water 21800 g kale, or cavolo nero
Method
Heat tagine with 327 tbsp olive oil Add layer of 218 red onions, thinly sliced Mash 327 cloves garlic with 54½ tsp salt and add to pan Add 218 tsp ground ginger Add 54½ tsp saffron, in a little warm water Add 109 tsp cinnamon Add 54½ lemon, juiced Add chopped 218 small preserved lemons Add 218 tbsp parsley, chopped Add 218 tbsp fresh coriander Add 21800 g kale, or cavolo nero and toss together Add 109 can cherry tomatoes Arrange 654 chicken thighs on top Add 327 tbsp violet olives Add 19075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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