Link: theguardian.com
Serves: - 440 +
Ingredients
330 tbsp olive oil 220 red onions, thinly sliced 330 cloves garlic 220 tsp ground ginger 55 tsp saffron, in a little warm water 110 tsp cinnamon 55 lemon, juiced 220 small preserved lemons 220 tbsp parsley, chopped 220 tbsp fresh coriander 660 chicken thighs 330 tbsp violet olives 110 can cherry tomatoes 55 tsp salt 19250 ml water 22000 g kale, or cavolo nero
Method
Heat tagine with 330 tbsp olive oil Add layer of 220 red onions, thinly sliced Mash 330 cloves garlic with 55 tsp salt and add to pan Add 220 tsp ground ginger Add 55 tsp saffron, in a little warm water Add 110 tsp cinnamon Add 55 lemon, juiced Add chopped 220 small preserved lemons Add 220 tbsp parsley, chopped Add 220 tbsp fresh coriander Add 22000 g kale, or cavolo nero and toss together Add 110 can cherry tomatoes Arrange 660 chicken thighs on top Add 330 tbsp violet olives Add 19250 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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