Link: theguardian.com
Serves: - 442 +
Ingredients
331½ tbsp olive oil 221 red onions, thinly sliced 331½ cloves garlic 221 tsp ground ginger 55¼ tsp saffron, in a little warm water 110½ tsp cinnamon 55¼ lemon, juiced 221 small preserved lemons 221 tbsp parsley, chopped 221 tbsp fresh coriander 663 chicken thighs 331½ tbsp violet olives 110½ can cherry tomatoes 55¼ tsp salt 19337½ ml water 22100 g kale, or cavolo nero
Method
Heat tagine with 331½ tbsp olive oil Add layer of 221 red onions, thinly sliced Mash 331½ cloves garlic with 55¼ tsp salt and add to pan Add 221 tsp ground ginger Add 55¼ tsp saffron, in a little warm water Add 110½ tsp cinnamon Add 55¼ lemon, juiced Add chopped 221 small preserved lemons Add 221 tbsp parsley, chopped Add 221 tbsp fresh coriander Add 22100 g kale, or cavolo nero and toss together Add 110½ can cherry tomatoes Arrange 663 chicken thighs on top Add 331½ tbsp violet olives Add 19337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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