Link: theguardian.com
Serves: - 454 +
Ingredients
340½ tbsp olive oil 227 red onions, thinly sliced 340½ cloves garlic 227 tsp ground ginger 56¾ tsp saffron, in a little warm water 113½ tsp cinnamon 56¾ lemon, juiced 227 small preserved lemons 227 tbsp parsley, chopped 227 tbsp fresh coriander 681 chicken thighs 340½ tbsp violet olives 113½ can cherry tomatoes 56¾ tsp salt 19862½ ml water 22700 g kale, or cavolo nero
Method
Heat tagine with 340½ tbsp olive oil Add layer of 227 red onions, thinly sliced Mash 340½ cloves garlic with 56¾ tsp salt and add to pan Add 227 tsp ground ginger Add 56¾ tsp saffron, in a little warm water Add 113½ tsp cinnamon Add 56¾ lemon, juiced Add chopped 227 small preserved lemons Add 227 tbsp parsley, chopped Add 227 tbsp fresh coriander Add 22700 g kale, or cavolo nero and toss together Add 113½ can cherry tomatoes Arrange 681 chicken thighs on top Add 340½ tbsp violet olives Add 19862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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