Link: theguardian.com
Serves: - 458 +
Ingredients
343½ tbsp olive oil 229 red onions, thinly sliced 343½ cloves garlic 229 tsp ground ginger 57¼ tsp saffron, in a little warm water 114½ tsp cinnamon 57¼ lemon, juiced 229 small preserved lemons 229 tbsp parsley, chopped 229 tbsp fresh coriander 687 chicken thighs 343½ tbsp violet olives 114½ can cherry tomatoes 57¼ tsp salt 20037½ ml water 22900 g kale, or cavolo nero
Method
Heat tagine with 343½ tbsp olive oil Add layer of 229 red onions, thinly sliced Mash 343½ cloves garlic with 57¼ tsp salt and add to pan Add 229 tsp ground ginger Add 57¼ tsp saffron, in a little warm water Add 114½ tsp cinnamon Add 57¼ lemon, juiced Add chopped 229 small preserved lemons Add 229 tbsp parsley, chopped Add 229 tbsp fresh coriander Add 22900 g kale, or cavolo nero and toss together Add 114½ can cherry tomatoes Arrange 687 chicken thighs on top Add 343½ tbsp violet olives Add 20037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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