Link: theguardian.com
Serves: - 446 +
Ingredients
334½ tbsp olive oil 223 red onions, thinly sliced 334½ cloves garlic 223 tsp ground ginger 55¾ tsp saffron, in a little warm water 111½ tsp cinnamon 55¾ lemon, juiced 223 small preserved lemons 223 tbsp parsley, chopped 223 tbsp fresh coriander 669 chicken thighs 334½ tbsp violet olives 111½ can cherry tomatoes 55¾ tsp salt 19512½ ml water 22300 g kale, or cavolo nero
Method
Heat tagine with 334½ tbsp olive oil Add layer of 223 red onions, thinly sliced Mash 334½ cloves garlic with 55¾ tsp salt and add to pan Add 223 tsp ground ginger Add 55¾ tsp saffron, in a little warm water Add 111½ tsp cinnamon Add 55¾ lemon, juiced Add chopped 223 small preserved lemons Add 223 tbsp parsley, chopped Add 223 tbsp fresh coriander Add 22300 g kale, or cavolo nero and toss together Add 111½ can cherry tomatoes Arrange 669 chicken thighs on top Add 334½ tbsp violet olives Add 19512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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