Link: theguardian.com
Serves: - 452 +
Ingredients
339 tbsp olive oil 226 red onions, thinly sliced 339 cloves garlic 226 tsp ground ginger 56½ tsp saffron, in a little warm water 113 tsp cinnamon 56½ lemon, juiced 226 small preserved lemons 226 tbsp parsley, chopped 226 tbsp fresh coriander 678 chicken thighs 339 tbsp violet olives 113 can cherry tomatoes 56½ tsp salt 19775 ml water 22600 g kale, or cavolo nero
Method
Heat tagine with 339 tbsp olive oil Add layer of 226 red onions, thinly sliced Mash 339 cloves garlic with 56½ tsp salt and add to pan Add 226 tsp ground ginger Add 56½ tsp saffron, in a little warm water Add 113 tsp cinnamon Add 56½ lemon, juiced Add chopped 226 small preserved lemons Add 226 tbsp parsley, chopped Add 226 tbsp fresh coriander Add 22600 g kale, or cavolo nero and toss together Add 113 can cherry tomatoes Arrange 678 chicken thighs on top Add 339 tbsp violet olives Add 19775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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