Link: theguardian.com
Serves: - 462 +
Ingredients
346½ tbsp olive oil 231 red onions, thinly sliced 346½ cloves garlic 231 tsp ground ginger 57¾ tsp saffron, in a little warm water 115½ tsp cinnamon 57¾ lemon, juiced 231 small preserved lemons 231 tbsp parsley, chopped 231 tbsp fresh coriander 693 chicken thighs 346½ tbsp violet olives 115½ can cherry tomatoes 57¾ tsp salt 20212½ ml water 23100 g kale, or cavolo nero
Method
Heat tagine with 346½ tbsp olive oil Add layer of 231 red onions, thinly sliced Mash 346½ cloves garlic with 57¾ tsp salt and add to pan Add 231 tsp ground ginger Add 57¾ tsp saffron, in a little warm water Add 115½ tsp cinnamon Add 57¾ lemon, juiced Add chopped 231 small preserved lemons Add 231 tbsp parsley, chopped Add 231 tbsp fresh coriander Add 23100 g kale, or cavolo nero and toss together Add 115½ can cherry tomatoes Arrange 693 chicken thighs on top Add 346½ tbsp violet olives Add 20212½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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