Link: theguardian.com
Serves: - 466 +
Ingredients
349½ tbsp olive oil 233 red onions, thinly sliced 349½ cloves garlic 233 tsp ground ginger 58¼ tsp saffron, in a little warm water 116½ tsp cinnamon 58¼ lemon, juiced 233 small preserved lemons 233 tbsp parsley, chopped 233 tbsp fresh coriander 699 chicken thighs 349½ tbsp violet olives 116½ can cherry tomatoes 58¼ tsp salt 20387½ ml water 23300 g kale, or cavolo nero
Method
Heat tagine with 349½ tbsp olive oil Add layer of 233 red onions, thinly sliced Mash 349½ cloves garlic with 58¼ tsp salt and add to pan Add 233 tsp ground ginger Add 58¼ tsp saffron, in a little warm water Add 116½ tsp cinnamon Add 58¼ lemon, juiced Add chopped 233 small preserved lemons Add 233 tbsp parsley, chopped Add 233 tbsp fresh coriander Add 23300 g kale, or cavolo nero and toss together Add 116½ can cherry tomatoes Arrange 699 chicken thighs on top Add 349½ tbsp violet olives Add 20387½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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